1/2 head escarole, washed and choped

1/4 cup Veldhuizen Bosque blue cheese

1/4 cup hazelnuts, toasted and coarsely chopped

juice of 1/2 lemon

1/4 cup olive oil

1 shallot, minced

1 tsp honey or sugar

salt and pepper

Whisk shallot, sugar or honey and lemon juice and slowly drizzle in olive oil until emulsified. Correct seasoning with salt and pepper. Toss escarole with hazelnuts, cheese and dressing and serve.