Endive Leaves with Grapes, Hazelnuts and Roquefort

Makes: About 24 Pieces


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


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.