Endive Stuffed with Goat Cheese and Walnuts

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.

Yield: 8 servings (serving size: 2 stuffed leaves)