PREPARATION

In a bowl, crush the Roquefort, add 1 tablespoon of sour cream and the radishes cut into rounds. Pepper (do not salt, the Roquefort is sufficiently) and mix.

In another bowl, combine the fresh goat cheese, 1 tablespoon of crème fraîche, lemon juice drizzle, chives, salt and pepper. Remove the base of the endives and remove their leaves. Divide the two preparations on the endive leaves, leaving room to sear them. Place the walnut kernels on the bites at Roquefort.