Endive Stuffed With Goat Cheese and Walnuts |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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. 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.
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