Roasted Endive with Blue Cheese and Pecans

6 heads endive, split lengthwise

2 tablespoons olive oil

3 tablespoons honey

1/2 cup chopped toasted pecans

1/2 cup crumbled 

blue cheese

Salt and pepper

Heat oven to 400F. Line a baking sheet with parchment or foil. 

Place endives cut side up on prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until tender and browned, about 20 minutes. Let stand until cool enough to handle. 

Transfer endives to a serving platter. 

Drizzle with honey, then top with pecans and blue cheese. Serve immediately.