Endive Stuffed with Goat Cheese & Walnuts

The toasted walnuts glazed with honey are a nice contrast to the slightly bitter flavor of the endive and the sweet taste of the fresh orange. No oranges on hand – no problem – fresh strawberries or raspberries would also work well. The drizzle of balsamic vinegar is the finshing touch.  Each bite is a party for your taste buds! In my excitement to photograph these I forgot to sprinkle them with the chopped chives. Silly me!

Endive Stuffed with Goat Cheese & Walnuts

  • 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

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.

Amount per serving Calories: 92, Fat: 4.5g, Saturated fat: 1.1g, Protein: 2.5g, Carbohydrate: 11.9g, Fiber: 2g, Cholesterol: 3mg, Sodium: 29mg, Calcium: 43mg WWPP 3

Recipe Adapted from Cooking Light SEPTEMBER 2001

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