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
