Meals Matter

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Contributed By: taffy54
Cooking Light

These pretty appetizers have a lot going for them: The sweetness of the honeyed walnuts and orange sections complements the endive's natural bitterness, while goat cheese provides a smooth contrast to the crunch of the greens and nuts.

Ingredients

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

Preparation

Preheat oven to 350°.

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.

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).

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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