2 bunches curly endive
1 (9-inch) Styrofoam cone, about 1 1/2 feet tall
1 carton cherry tomatoes
1 zucchini, sliced
1/2 head cauliflower, separated into florets
4 carrots, cut into 2 inch sticks
Wash and separate endive and remove the tough ends of each leaf. Begin to form the tree by attaching leaves to the bottom of the cone with florist picks and move upward, completely covering cone with endive. Attach vegetable to endive-covered cone with wooden picks, arranging in desired pattern to resemble a decorated Christmas tree. Place tree on a tray or cake stand; arrange extra vegetables around the base, if desired.
Serve with onion dip or ranch dressing.