Endive Stuffed With Goat Cheese and Walnuts

“This is a very elegant appetizer that the woman usually rant and rave about. I got this from Cooking Light and haven't found anything comparable. This must be served within 1 hour of making because the endive wilts very easily. If you use romaine maybe it would retain shape easier, although the endive has a unique taste.”
16 leaves

Ingredients Nutrition

  • 13 cup coarsely chopped walnuts
  • 2 tablespoons honey, divided
  • cooking spray
  • 14 cup balsamic vinegar
  • 3 tablespoons orange juice
  • 16 Belgian endive, leaves (about 2 heads)
  • 13 cup crumbled goat cheese
  • 16 small naval orange sections (have used seedless tangerines)
  • 1 tablespoon minced fresh chives
  • 14 teaspoon cracked black pepper


  1. Preheat oven to 350.
  2. Combine walnuts and 1 tblsp honey.
  3. spread on baking sheet coasted with cooking spray. Bake for 10 min, stirring after 5 minutes.
  4. Combine 1 Tblsp honey, vinegar, and organe juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 Tblsp.
  5. Fill each endive leaf with one orange section. Top each section with 1 tsp cheese and 1 tsp walnuts.
  6. Arrange on a plate. Drizzle vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.

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