Endive Stuffed with Goat Cheese and Walnuts

Endive Stuffed with Goat Cheese and Walnuts


⅓ 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)

⅓ cup (1 1/2 ounces) crumbled goat cheese or blue cheese

16 small orange sections (about 2 navel oranges)

1 tablespoon minced fresh chives

¼ teaspoon cracked black pepper


Instructions Checklist

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. Watch closely, they can burn and smoke!

Combine 1 tablespoon honey, balsamic 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.