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Endive Stuffed with Goat Cheese and Walnuts

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

How to Make It

  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.