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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Endive Stuffed with Goat Cheese and Walnuts

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.

Cooking Light SEPTEMBER 2001

  • Yield: 8 servings (serving size: 2 stuffed leaves)

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

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.

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
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Endive Stuffed with Goat Cheese and Walnuts recipe

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