Submitted by Llama Momma, found in 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.
Servings: 8 (2 stuffed leaves)
⅓ C walnuts, coarsely chopped
2 T honey, divided
¼ C balsamic vinegar
3 T orange juice
16 Belgian endive leaves (about 2 heads)
⅓ C (1½ oz) blue cheese or goat cheese, crumbled
16 small orange sections (about 2 navel oranges)
1 T minced fresh chives
¼ tsp cracked black pepper
Preheat oven to 350° degrees F. 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.
Nutrition: (per serving)
92 calories, 4.5g fat (1.1g saturated), 11.9g carbs (2g fiber), 2.5g protein