4 ounces Taleggio or Cambozola cheese
4 to 6 leaves radicchio
1 head endive, quartered lengthwise, with core intact
1/4 cup extra-virgin olive oil
2 tablespoons white wine or blush wine vinegar
1 tablespoon mild honey
1/2 cup coarsely chopped toasted hazelnuts
Freshly finely ground black pepper
Coarse sea salt, for serving