Endive with Goatcheese

Ingredients

 * 1/4 cup aged goat cheese (60 g)
 * 2 cup plain nonfat yogurt (made without gelatin) (480 ml)
 * 2 tbl chives (30 ml) minced
 * 1 tbl finely chopped thyme (15 ml)
 * 1 tbl finely chopped flat leaf parsley (15 ml)
 * freshly grated pepper
 * 2 x heads Belgian endive about 12 leaves each
 * extra chives for garnish

Directions
Combine the goat cheese and yogurt and spoon into a cheese cloth lined strainer and place over a bowl to drain. Cover with plastic wrap and refrigerate for up to 2 days for thicker cheese. Discard the whey. Place the cheese in a medium size bowl. Add the chives, thyme, parsley and pepper and stir well to combine. Any cheese left over can be stored in the refrigerator, covered, for up to a week. Arrange 24 Belgian endive leaves on a platter. Place a tablespoon of goat cheese on each and garnish with chives.