Goat Cheese and Orange Stuffed Endive

This is the first time I've had endive. LOVED IT!

I don't know if it was because of what it was stuffed with or what, 

I just know I must eat it again soon.

My sister just had a birthday so I planned a menu of hors d'oeuvres to serve at the party, and these endives where on the list. Maybe even the hit of the food table.

So good in fact, we are going to add them to our Christmas Eve menu. 

Maybe throw some pomegranate seeds around the plate to make it christmassy.

I didn't get close ups of the food (duh), but I wanted to share a few of the recipes anyway.

Along with the endive we had Cranberry Glazed Meatballs and Parmesan Crusted Crab Cake Bites with Chive Aioli. It was all awesome. The recipes for those will post soon.

This recipe is all over the internet, so I can't really give you the source. 

I did use store bought praline pecans instead of the honey walnuts, and I also doubled 

the balsamic vinegar orange reduction with a extra (little)bit of honey. 

The combined flavor of it all was over-the-top deliciousness.

Linked with Weekend Potluck and Foodie Friday. 

Pin It

Goat Cheese and Orange Stuffed Endive

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 (3-4 small heads)

1/3 cup (1 1/2 ounces) crumbled goat cheese

16 small orange sections (about 2 navel oranges)

1 tablespoon minced fresh chives

1/4 teaspoon cracked black pepper

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.