Endive Leaves with Grapes, Hazelnuts and Roquefort
Serves: makes 24 pieces
  • 3 firm, fresh heads of Belgian endive
  • Dressing (optional)
  • 1 small shallot, minced (about 2 teaspoons)
  • ¾ -1 teaspoon fine grain sea salt
  • freshly ground black pepper to taste
  • 1 teaspoon Dijon mustard
  • 2 teaspoons raw honey or 100% pure maple syrup
  • 2 Tablespoons unpasteurized apple cider vinegar or red wine vinegar
  • 2 Tablespoons unseasoned rice vinegar
  • ¾ cup unrefined, cold-pressed extra-virgin olive oil
  • ⅓ pound of crumbled blue cheese such as Roquefort
  • 12 grapes, halved or quartered, depending on size
  • ½ cup chopped hazelnuts, toasted and salted if desired or sliced almonds
  1. Cut ½ inch off the bottom (root end) of each head of endive.  Separate the leaves and keep under a damp paper towel in the refrigerator until ready to use, up to 4 hours.
  2. Make the dressing if using.  Whisk all ingredients together in a small bowl or a glass jar with a lid.  This will make too much dressing for the hors d’oeuvre.  Save what you don’t use for a salad.
  3. Fill the white part of each endive leaf with a bite size crumble of blue cheese, a half of a grape and a pinch of chopped nuts.  Drizzle with a touch of dressing if desired.
Recipe by Pamela Salzman at https://pamelasalzman.com/endive-leaves-grapes-hazelnuts-roquefort/