Makes: About 24 Pieces
3 firm, fresh heads of Belgian endive
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.