The endives are separated by leaves and are washed well, eliminating the fine cloth that has adhered to them so that they do not bitter. Water each leaf with lemon juice. Fill each leaf with a spoonful of tempered Torta del Casar (20 ºC – 21 ºC) and place an anchovy on top. Finely chop ½ hard-boiled egg and gherkin. Decorate the dish by sprinkling the gherkin and egg. Served at room temperature.
