Endive Stuffed with Goat Cheese and Walnuts

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.

Yield: 8 servings (serving size: 2 stuffed leaves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 92
  • Calories from fat: 44%
  • Fat: 4.5g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 2.4g
  • Protein: 2.5g
  • Carbohydrate: 11.9g
  • Fiber: 2g
  • Cholesterol: 3mg
  • Iron: 0.6mg
  • Sodium: 29mg
  • Calcium: 43mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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).
  4. 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.
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