Rating: 5 stars
26 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 21

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.

Recipe by Cooking Light September 2001

Gallery

Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

92 calories; calories from fat 44%; fat 4.5g; saturated fat 1.1g; mono fat 0.7g; poly fat 2.4g; protein 2.5g; carbohydrates 11.9g; fiber 2g; cholesterol 3mg; iron 0.6mg; sodium 29mg; calcium 43mg.
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