• Slice off the ends of the endive, and separate into individual leaves. No need to wash endive because of the way it's grown.
• Rinse the blackberries and dry them well.
• Mash together the blue cheese and yogurt until fairly smooth. Either spoon 1 teaspoon into the larger end of each endive leave and top with a blackberry, or snip off the corner of a zip-lock baggie, fit it with a piping nozzle. Fill the bag with the blue cheese-yogurt mixture and pipe it onto each endive leaf.
• Drizzle Blackberry Sauce (recipe below) on top with a sprinkle of minced chives.

Blackberry Sauce

• Place the blackberries in a medium bowl with the sugar and red wine vinegar and mash the berries. I use a potato masher to do this.
• Stir in the shallot, salt, and pepper until the salt dissolves. Stir in the olive oil until emulsified.