To make the honey roasted cashews, prepare a silicone mat, or a piece of parchment paper.

Add the chopped cashews to a pan along with the honey and roast over medium heat until the nuts are medium brown and the honey has reached a dark brown. You can do this step over a grill if you like.

Immediately turn the nuts out onto the silicone mat and then sprinkle the nuts with a little bit of kosher salt.

For the endives, use paper towels to make the quartered pieces are very dry, and then line them up in a tray, cut-side up.

Make the sauce by mixing together the olive oil, sherry vinegar and honey. This is easiest to do in a small plastic squeeze bottle, do you can just shake it and squeeze the dressing over the endives. Drizzle the sauce over the endives and the sprinkle with ½ teaspoon of salt and black pepper to taste.

Heat your grill or broiler until hot and then place the endives on the grill, cut-side up. Grill 3-4 minutes or until grill marks appear on the bottom and then flip the endives over and grill for another 3-4 minutes, or until the edges of the endive are lightly charred.

Return the grilled endives to the tray and drizzle with a little more olive oil. To plate the salad, pile the endive wedges into a tipi and then sprinkle with crumbled Gorgonzola, the honey roasted cashews and some parsley leaves. Finish with a bit of salt and pepper to taste.