Start by trimming off the bottom half inch of the root and discarding it. Gently separate and loosen the leaves, then carefully pull them off of the core. You'll need 16 leaves total. Wash and dry the leaves and line them on a baking dish or platter to assemble.
In a bowl, put half of Taleggio D.O.P, half of ricotta, finely chopped rocket salad, a pinch of paprika and mix until well blended.
In another bowl, put the remaining Taleggio D.O.P., the remaining ricotta, 1 spoon of honey, chopped nuts and mix well.
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.
To serve, place four barquettes on each plate, with two of each kind. Enjoy!