Endive Stuffed with Goat Cheese and Walnuts

by Brennans Market Admin

Serving Size: Serves 8, 2 per person.


1/3 cup coarsely chopped walnuts

2 Tablespoons honey, divided

cooking spray

1/4 cup Brennan’s Cellars Balsamic Vinegar

3 Tablespoons orange juice

16 (about 2 heads) Belgian endive leaves

1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese

16 small (about 2 Navel Oranges) orange sections

1 Tablespoons minced fresh chives

1/4 teaspoon cracked black pepper

Adapted From: myrecipes.com

These fancy looking appetizers are pretty easy to make and have a lot of flavor going for them.

Preheat oven 350F.Combine walnuts, 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350F 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 of cheese and 1 teaspoon walnuts; arrange on plate. Drizzle with vinegar reduction evenly over leaves, and sprinkle evenly with chives and pepper.