• Put half the bacon in a skillet and cook it over medium-to-low heat, stirring, until the bacon pieces are crisp. Depending on the bacon you use, you may need to add a drizzle of oil to the pan at the beginning to get things going.
• Use a slotted spoon to scoop out the bacon pieces and drain them on a paper towel.
• Drain off excess oil from the pan, and fry the rest of the bacon the same way.
• In a heavy-duty medium saucepan, heat the brown sugar and sorghum syrup, cook over medium heat, stirring only enough to make sure the ingredients are well-mixed. (Otherwise, you can swirl the pan.)
• Cook until the mixture darkens and thickens a bit, about 5 minutes.
• Remove from heat and add the water or stock and the Tawny Port. The mixture may steam and bubble up a bit, so be careful.
• Place the pan back on the heat and simmer until the syrup has been reduced by half, about 10 minutes.
• Add the bacon and the soy sauce to the saucepan and bring the jam mixture to a simmer again, until the mixture is thick and sticky.
• Remove from heat, add a few turns of black pepper, let cool to room temperature.

  **Jam may be refrigerated for 3 days.**

Assemble

• Place one teaspoon of the Blue Cheese on the Endive leaf.
• Top with a teaspoonful of the cooled Bacon Jam.
• Arrange on serving tray.