Endive Stuffed With Goat Cheese & Walnuts

I came upon this recipe while looking for something else. Since I had just come back from Costco with a huge bag of walnuts guess what we had last night. Although this is really a late autumn/winter recipe when endive is at its peak, I couldnt help posting it lest I forget. Tuck it in your recipe box until then and remember to try out

This appetizer has a lot going for it: The sweetness of the honeyed walnuts and orange sections complements the endive's natural bitterness, while goat cheese provides a smooth contrast to the crunch of the greens and nuts.  It is truly delightful with cocktails so give it a try and don't omit anything! It would be delightful and very elegant if served with champagne.

Yield: 8 servings (serving size: 2 stuffed leaves)

Ingredients

1/3 cup coarsely chopped walnuts

2 tablespoons honey, divided

Cooking spray

1/4 cup balsamic vinegar

3 tablespoons orange juice

16 Belgian endive leaves (about 2 heads)

1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese

16 small orange sections (about 2 navel oranges)

1 tablespoon minced fresh chives

1/4 teaspoon cracked black pepper

Preparation

Preheat oven to 350°.

Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.

Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).

Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.


My recipes, Cooking Light