divine endive appetizer
If I feel my entree is a little heavy, I especially like to start with this appetizer as it's light and refreshing: belgian endive, sweet oranges, rich goat cheese and crunchy walnuts. Arrange the endive leaves on a platter drizzled with vinaigrette.
Yield: 8 servings (2 stuffed leaves per serving)
- 1/2 cup coarsely chopped walnuts
- 2 Tbsp honey, divided
- 1/4 cup balsamic vinegar
- 3 Tbsp orange juice
- 16 Belgian endive leaves (about 2 heads)
- 16 small orange sections with skin removed
- 1/3 cup crumbled mild goat cheese
- 1 Tbsp minced fresh chives
- 1/4 tsp black pepper
Preheat oven to 350°. Combine walnuts and one tablespoon of honey in a small bowl. Spray baking sheet with cooking spray and roast the walnuts and honey at 350° for 10 minutes. Stir after 5 minutes.
Combine 1 tablespoon of 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 one orange section. Top each section with one teaspoon of cheese and one teaspoon of walnuts; arrange on a plate. Drizzle the vinegar mixture over leaves, and sprinkle with chives and pepper.