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