Endive Leaves with Grapes, Hazelnuts and Roquefort


  • 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

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California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.