Belgian Endive Stuffed with Goat Cheese and Candied Walnuts with an Orange Balsamic Reduction
Ingredients
- ⅓ cup coarsely chopped walnuts
- 2 Tbsp honey divided
- Cooking spray
- ¼ cup balsamic vinegar
- 3 Tbsp orange juice
- 16 Belgian endive leaves about 2 heads
- ⅓ cup crumbled goat cheese or blue cheese 1.5 oz
- 16 mandarin orange sections about 2 navel oranges
- 1 Tbsp fresh chives minced
- ¼ tsp cracked black pepper
Instructions
- Preheat oven to 350°.
For the Candied Walnuts
- Combine walnuts and 1 tablespoon honey. Spread on a small baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.
For the Balsamic Orange Reduction:
- 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).
For Assembly:
- 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.
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Belgian Endive Stuffed with Goat Cheese and Candied Walnuts with an Orange Balsamic Reduction
Servings: 8 servings
Ingredients
- ⅓ cup coarsely chopped walnuts
- 2 Tbsp honey divided
- Cooking spray
- ¼ cup balsamic vinegar
- 3 Tbsp orange juice
- 16 Belgian endive leaves about 2 heads
- ⅓ cup crumbled goat cheese or blue cheese 1.5 oz
- 16 mandarin orange sections about 2 navel oranges
- 1 Tbsp fresh chives minced
- ¼ tsp cracked black pepper
Instructions
- Preheat oven to 350°.
For the Candied Walnuts
- Combine walnuts and 1 tablespoon honey. Spread on a small baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.
For the Balsamic Orange Reduction:
- 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).
For Assembly:
- 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.
