Endive Stuffed with Goat Cheese and Walnuts
Serving Size: Serves 8, 2 per person.
1/3 cup coarsely chopped walnuts
2 Tablespoons honey, divided
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.