Belgian Endive with Cream Cheese

2 heads Belgian endive
1/2 cup red beans
2/3 cup goat cheese
2 tbs. apple cider vinegar
4 fresh chives, chopped
1 small handful chopped parsley
1/2 tsp. sweet paprika 
8 cherry tomatoes
1 tsp. extra virgin olive oil
salt
pepper

Preparation

1. Clean the endive and get rid of the outside lives. Keep the large leaves and cut the heart a julienne.
2. Boil the red beans in water, let them cool, and then drain them. Afterwards, put them in a food processor with 1 tsp. of oil, and mix in the processor until pureed.
3. In a bowl mix the cheese, the bean puree, chopped chives, chopped parsley, paprika, vinegar and the endive julienne. Then add the salt and pepper to taste.
4. Divide the mixture onto the endive leaves and top with half of a cherry tomato.

If you want, you could also add a shrimp or a slice of smoked salmon for extra flavor.