1 tablespoon minced shallot
1 teaspoon honey
1 teaspoon dijon mustard
2 tablespoons extra-virgin olive oil; more for drizzling
1 tablespoon finely chopped fresh herbs, such as tarragon, parsley or chives; more for garnish
sea sale & freshly ground black pepper
4 oz. blue cheese - crumbled
1/2 cup chopped pecans - toasted
1 cup red seedless grapes - quartered
2 heads endive, stemmed and leaves separated
In a medium bowl, add shallot, honey mustard, creme fraiche, olive oil and herbs. Whisk to combine. Taste and adjust seasoning with salt and pepper. With a silicone spatula, fold in cheese, pecans and grapes.
To serve: Fill individual leaves with about 2 tablespoons of filling and arrange on a serving platter. Garnish with a drizzle of olive oil and serve immediately.