• Charred Grape and Endive Salad with Roquefort, Hazelnuts and Black Pepper Honey


    4 portions

    • Ingredients
    • Honey
      ½ cup
    • Black pepper, ground
      1 Tbsp.
    • Endive, red, halved lengthwise
      8 ea.
    • Green grapes, halved
      1 cup
    • Aged Sherry vinegar
      3 Tbsp.
    • Extra virgin olive oil, divided
      1/3 cup
    • Hazelnuts, toasted
      ¼ cup
    • Parsley leaves
      ¼ cup
    • Thyme leaves
      1 tsp.
    • Roquefort cheese, crumbled
      ½ cup
    • Flakey sea salt
      1 tsp.
    • Smoked paprika, sweet
      ½ tsp.


    1. Heat honey and black pepper in a small sauce pan on medium heat until warm.
    2. Heat a cast iron griddle or skillet until very hot.
    3. Place grapes cut side down onto the pan and char for 1 minute. Remove and set aside.
    4. Season and coat the endives with salt and 1 Tbsp. of extra virgin oil. Place endives, cut side down onto the pan and char for 1-2 minutes. Remove and set aside.
    5. Arrange the endives and grapes onto a plate, drizzle with sherry vinegar and extra virgin olive oil, and sprinkle the top with hazelnuts, parsley, thyme, Roquefort cheese, sea salt and paprika.
    6. Drizzle the warm black pepper honey over the top and serve.
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