Endive Stuffed with Goat Cheese and Walnuts

February 20, 2017

Appetizer for Easy, Elegant Entertaining

Sure it’s the middle of the winter season. But, did you know that it’s peak season for Belgian endive and oranges? In addition to fiber and phytonutrients, both are packed with vitamins A and C—great for boosting immunity.

Here’s an appetizer that has a lot going for it – It’s healthy, tasty and gorgeous to look at! The sweetness of the honeyed walnuts and orange sections complement the endive’s natural bitterness, while goat cheese provides a smooth contrast to the crunch of the greens and nuts.

• 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

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.

CALORIES 92 (calories from fat 44%); FAT 4.5g (SATFAT 1.1g, MONOFAT 0.7g, POLYFAT 2.4g ); protein 2.5g; carbohydrate 11.9g; fiber 2g; cholesterol 3mg; iron 0.6mg; sodium 29mg; calcium 43mg

Adapted From Cooking Light

Back To Blog