Cut the end of endive carefully and browse it without breaking it, obtaining 16 leaves, wash them carefully, blot dry with a towel; level the bottom of the barquettes so that it is straight in the dish.
In a bowl, put half of Taleggio D.O.P, half of ricotta, finely chopped rocket salad, a pinch of paprika and mix until it is well blended.
In another bowl, put the remaining Taleggio D.O.P., the remaining ricotta, 1 spoon of honey, chopped nuts and mix well.
At this point, fill 8 leaves of Belgian endive with Taleggio D.O.P., ricotta, rocket salad and paprika; fill the remaining 8 leaves with Taleggio D.O.P, ricotta, honey and nuts.
Put on each dish 4 barquettes, two by type and garnish with honey, nuts, paprika and rocket salad.