Prep 25 mins
Cook 0 mins
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.
- 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 crumbled goat cheese
- 16 small naval orange sections (have used seedless tangerines)
- 1 tablespoon minced fresh chives
- 1⁄4 teaspoon cracked black pepper
- Preheat oven to 350.
- Combine walnuts and 1 tblsp honey.
- spread on baking sheet coasted with cooking spray. Bake for 10 min, stirring after 5 minutes.
- 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.
- Fill each endive leaf with one orange section. Top each section with 1 tsp cheese and 1 tsp walnuts.
- Arrange on a plate. Drizzle vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.
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!
This was easy to make and fabulous. I highly recommend it.