Divide the cheese into 4 equal portions and place on small cheese or salad plates. Separate the radicchio leaves and tear or chop into bite-size pieces; divide among the plates. Place an endive quarter on each plate next to the cheese.
Whisk together the oil, vinegar, and honey in a bowl and drizzle over the salads. Sprinkle the toasted hazelnuts, finely ground pepper and coarse sea salt over top.
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