Endive Stuffed with Goat Cheese and Walnuts


1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
Cooking spray
¼ cup balsamic vinegar
3 tablespoons orange juice
16 Belgian endive leaves (about two heads)
16 small orange sections (about two navel oranges)
1/3 cup crumbled goat cheese or blue cheese
1 tablespoon minced chopped chives
¼ teaspoon cracked black pepper

1. Preheat oven to 350 degrees.
2. Combine chopped walnuts and 1 tablespoon honey, and spread on a baking sheet coated with cooking spray.
3. Bake at 350 degrees for 10 minutes, stir after 5 minutes.
4. Combine 1 tablespoon honey, balsamic vinegar, and orange juice in a small saucepan.  Bring to a boil over high heat; cook until reduced to 3 tablespoons (about 5 minutes).
5. Fill each endive leaf with 1 orange section.  Top each section with 1 teaspoon cheese and 1 teaspoon walnuts, arrange on plate.  Drizzle vinegar mixture evenly over leaves; sprinkle evenly with chives and pepper.

Lea chops veggies for meatloafI have used romaine lettuce for this recipe, and it is okay, but the endive is much better, as the bitterness is such a nice contrast to the sweetness of the orange and the honey roasted nuts. You can serve this both as an appetizer or a salad with equal success.

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