Endive Leaves with Grapes, Hazelnuts and Roquefort
Ingredients
- 3 firm fresh heads of Belgian endive
- Dressing optional
- 1 small shallot minced (about 2 teaspoons)
- 3/4 -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
- 3/4 cup unrefined cold-pressed extra-virgin olive oil
- 1/3 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
Instructions
- 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.
- 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.
- 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.