Taleggio Cheese Course with Radicchio Salad, Honey Vinaigrette and Toasted Hazelnuts

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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