Endive Stuffed with Goat Cheese and Walnuts

1/3 cup coarsely chopped walnuts

2 tablespoons honey, divided

Oil for coating pan

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

Preheat oven to 350°.

Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with oil. 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. From September 2011 Cooking Light