Endive Stuffed with Goat Cheese and Walnuts

Endive Stuffed with Goat Cheese and Walnuts Recipe

Randy Mayor; Lydia DeGaris-Pursell

This elegant first course showcases a marvelous partnership between slightly bitter endive, creamy goat cheese, and sweet orange juice. From pretty presentation to fantastic flavor, you can't go wrong with this simple appetizer.


8 servings (serving size: 2 stuffed leaves)

Recipe from

Cooking Light

Nutritional Information

Calories 92
Caloriesfromfat 44 %
Fat 4.5 g
Satfat 1.1 g
Monofat 0.7 g
Polyfat 2.4 g
Protein 2.5 g
Carbohydrate 11.9 g
Fiber 2 g
Cholesterol 3 mg
Iron 0.6 mg
Sodium 29 mg
Calcium 43 mg


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.

September 2001
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