Endive Stuffed With Goat Cheese and Walnuts

WholeFoodieGal's Note:

This is a very elegant appetizer that the woman usually rant and rave about. I got this from Cooking Light and haven't found anything comparable. This must be served within 1 hour of making because the endive wilts very easily. If you use romaine maybe it would retain shape easier, although the endive has a unique taste.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4-6

Yield: 16.0 leaves

• 1⁄3; cup coarsely chopped walnuts
• 2 tablespoons honey , divided
• cooking spray
• ¼ cup balsamic vinegar
• 3 tablespoons orange juice
• 16 Belgian endive , leaves (about 2 heads)
• 1⁄3; cup crumbled goat cheese
• 16 small naval orange sections (have used seedless tangerines)
• 1 tablespoon minced fresh chives
• ¼ teaspoon cracked black pepper

Directions:

1. Preheat oven to 350.
2. Combine walnuts and 1 tblsp honey.
3. spread on baking sheet coasted with cooking spray. Bake for 10 min, stirring after 5 minutes.
4. Combine 1 Tblsp honey, vinegar, and organe juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 Tblsp.
5. Fill each endive leaf with one orange section. Top each section with 1 tsp cheese and 1 tsp walnuts.
6. Arrange on a plate. Drizzle vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.

Reviews

[Chef #1338184]

This was so delicious! I used caramelized walnuts bought from Trader Joe's, substituted agave for the honey, and omitted the sliced oranges, it was fabulous. I will definitely make this again!

[Chef #534006]

This was easy to make and fabulous. I highly recommend it.