Endive Stuffed with Goat Cheese and Walnuts

By KeyIngredient

Appetizer (from Mickey Downey, Cooking Light, Sep 2001) - 8 servings (2 each) Very good! Served at Frey's dinner May 6, 2017

Ingredients

• 1/3 cup coarsely chopped walnuts
• 2 tablespoons honey, divided one and one
• cooking spray
• 1/4 cup balsamic vinegar
• 3 tablespoons orange juice
• 16 Belgian endive leaves (about 2 heads)
• 1 1/2 ounces crumbled goat cheese (or Boursin: goat cheese is far better)
• 16 segments of canned Mandarin oranges
• chives
• pepper

Preparation

Step 1

Preheat oven to 350 degrees.

Combine walnuts and 1 tablespoon honey and spread on a baking sheet coated with cooking spray. Bake at 350 degrees for 10 minutes, stirring after 5 minutes.

SEE NOTE BELOW BEFORE DOING THIS. Combine 1 tablespoon honey, 1/4 cup vinegar, and 3 tablespoons orange juice in a small saucepan. Bring mixture to a boil over high heat and cook until reduced to 3 tablespoons.

Fill each endive leaf with 1 teaspoon cheese and then top the cheese with 1 orange section and 1 teaspoon walnuts. Arrange leaves on a plate. Drizzle vinegar reduction (see note below) evenly over leaves and sprinkle with chives and pepper.

NOTE: I drizzled reduction ingredients separately because the reduction process did not work well.