Endive and Roquefort salad

How?
Separate the endive leaves.
Mix the sour cream, heavy cream, and Roquefort cheese
add salt and white pepper.

Plating:
Place the leaves open top up.
Place a tablespoon of cheese cream in the center of the leaf.
Sprinkle roasted pistachios/nuts on top.
Spread olive oil.
Serve cold.

What's inside?
Endive
Olive oil
Roquefort cheese
Sour cream 
Heavy cream
Roasted natural pistachios/nuts - salted with coarse salt
Himalayan salt
White pepper