Endive Spears with Blue Cheese, Walnuts & Triple Berry Vinaigrette

3 large heads of endive 
4 oz of blue cheese, crumbled 
1 c walnuts, chopped 
Emily G's Triple Berry Vinaigrette (recipe below) 

Mix walnuts and blue cheese together. Trim the endive ends and separate the leaves. Spread endive on a platter. Fill each spear with 1 T of walnut and blue cheese mixture. Drizzle spears with Emily G's Triple Berry Vinaigrette.  

TRIPLE BERRY VINAIGRETTE 

1/4 c Emily G's Triple Berry Jam 
1 T extra virgin olive oil 
1 T red wine vinegar 
¼ t kosher salt 
pinch freshly ground pepper 
1 T shallot, minced (optional) 

Place jam in a microwave safe bowl and heat for 10 seconds. Whisk in remaining ingredients until completely combined. Cool to room temperature.