Charred Grape and Endive Salad with Roquefort, Hazelnuts and Black Pepper Honey

Charring is a popular technique that gives a dish a bold, smoky flavor. Chef Rebecca Peizer from The Culinary Institute of America shows us how to char grapes in this unique and delicious dish: Charred Grape and Endive Salad with Roquefort, Hazelnuts and Black Pepper Honey.

Recipe at: http://www.ciaprochef.com/grapes/CharredGrapeSalad/