Endive Stuffed With Goat Cheese and Walnuts

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.

• Ready In: 25 mins
• Serves: 4-6
• Yields: 16 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  crumbled  goat cheese
• 16  small  naval  orange sections (have used seedless tangerines)
• 1  tablespoon  minced fresh chives
• 1⁄4 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.