This upbringing contributed to my ignorance of certain types of foods. Endive falls into that category. The first time I even heard the word was during a viewing of the Food Network. I knew I wanted to give this unique pretty little vegetable a try. I am pretty adventurous in the kitchen and I introduce a wide variety of menu options in my home. I have this luxury because my husband isn't a picky eater and he is my only victim. This was my first time using endive in a recipe. I figured it would be a tasty since it follows my basic successful salad equation of "fruit - nut -cheese". I was right, this was a great recipe to introduce me to the world of endive!
Endive Stuffed with Goat Cheese and Walnuts
Adapted from Cooking Light September 2001
- 1/3 cup coarsely chopped walnuts
- 1 tablespoons honey
- 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
- 16 small orange sections cut in half(about 2 navel oranges)
- 1 tablespoon minced fresh chives
- 1/4 teaspoon cracked black pepper
Combine 1 tablespoon honey, 1/4 cup balsamic vinegar, and 3 tablespoons of 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 1 orange section (2 halves). 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.