STUFFED ENDIVE WITH PEAR WALNUT AND GOAT CHEESE
Add this gluten-free appetizer idea to your party spread. Goat cheese, pear slices, and chopped walnuts combine for a scrumptious stuffed endive filling.
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 9
Steps:
- In a medium bowl whisk together olive oil and lemon juice. Season with salt and pepper. Add pear, walnuts, parsley, and goat cheese. Toss to coat.
- Spoon pear mixture into endive leaves. Arrange stuffed endive on a serving platter. If desired, drizzle with honey.
Nutrition Facts : Calories 140 kcal, Carbohydrate 6 g, Cholesterol 15 mg, Protein 5 g, SaturatedFat 5 g, Sodium 197 mg, Sugar 3 g, Fat 11 g, UnsaturatedFat 6 g
STUFFED ENDIVES WITH GOAT CHEESE AND WALNUTS
To serve as passed hors d'oeuvres: Place colorful dried beans in long wooden trays and place a row of endives on top of beans (to keep them stabilized).
Provided by cristinasciarra
Time 40m
Number Of Ingredients 12
Steps:
- To prepare the walnuts preheat the oven to 350°F and line a shallow baking pan with parchment paper. In a bowl, stir the date sugar, water and salt together. Let sit for 1 minute to thicken slightly, then add the walnuts and toss until they are coated. Spread in the prepared baking pan and bake for 20 minutes, stirring every 5 - 7 minutes. Set aside to cool.
- To prepare the dish, remove 8 - 10 of the larger, outer leaves from each head of endive, discarding any discolored or torn ones. Save the tiny inner leaves, which can be too small for stuffing, for a salad. Cut the orange segments crosswise into 1/2-inch pieces.
- To assemble the stuffed endives, place 2 orange pieces on the wide, white end of each leaf. Top with a small amount of crumbled goat cheese and 2 or 3 pieces of caramelized walnuts. Drizzle with a few drops of balsamic reduction and sprinkle with chives.
- Variation:
- To substitute brown sugar for the date sugar, stir together in a bowl 1/4 cup firmly packed brown sugar with 2 teaspoons water and a pinch of salt. Add 1 cup coarsely chopped walnuts and toss to coat. Spread in a parchment-lined pan and bake at 350°F for 15 - 18 minutes, stirring twice. Cool.
- **Note: To make balsamic vinegar reduction, boil 1/3 cup balsamic vinegar in a small saucepan for 3 - 4 minutes, until it has reduced to about 3 tablespoons. Pour immediately into a small cup or jar; it will thicken slightly as it cools. An alternative, a ready-to-use balsamic glaze, is sold in small bottles in some markets.
Nutrition Facts : Calories 100 cal, TransFat 0 g, Cholesterol 5 mg, Carbohydrate 7 g, Protein 3 g
BELGIAN ENDIVE SALAD WITH APPLES AND GOAT CHEESE
15-minute Belgian endive salad recipe! This healthy and delicious endive salad is loaded with apples, goat cheese, walnuts, and a lemon vinaigrette.
Provided by Trish Bozeman
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Combine endive, apples, walnuts, and goat cheese in a large bowl. Set aside.
- Combine vinegar, oil, and lemon juice in a small bowl and whisk until emulsified. Stir in shallot.
- Pour vinegar mixture over endive mixture and toss to evenly coat.
- Season with salt and pepper. Serve with fresh parsley.
Nutrition Facts : Calories 343 kcal, Carbohydrate 18 g, Protein 10 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 107 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
ENDIVE SALAD WITH APPLE, GOAT CHEESE AND WALNUTS
Belgian endive might not be a vegetable you normally consider buying, but it is a rich source of vitamins A, C and E, folate and fiber. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toast walnuts in a toaster oven at 375ºF for a few minutes. Be careful not to burn them!
- In a bowl, place yogurt, mustard and honey and mix well.
- Add chopped apple pieces and sprinkle lemon juice. Mix again.
- Add walnuts, endive, cheese, salt and pepper and mix.
- Infuse love, refrigerate for a couple of hours or longer and serve.
Nutrition Facts : Calories 258.5, Fat 15.2, SaturatedFat 4.3, Cholesterol 13.1, Sodium 232.6, Carbohydrate 25.5, Fiber 14.1, Sugar 10.1, Protein 10.9
ENDIVE STUFFED WITH GOAT CHEESE AND WALNUTS
Yield 16
Number Of Ingredients 10
Steps:
- 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) CALORIES 92 (44% from fat); FAT 4.5g (sat 1.1g,mono 0.7g,poly 2.4g); IRON 0.6mg; CHOLESTEROL 3mg; CALCIUM 43mg; CARBOHYDRATE 11.9g; SODIUM 29mg; PROTEIN 2.5g; FIBER 2g Cooking Light, SEPTEMBER 2001
EASY ENDIVE, CRANBERRY, WALNUT APPETIZERS
An excellent, quick appetizer and always a hit! Cranberry or walnut balsamic vinegar is wonderful with this!
Provided by Lisa McDowell Hackett
Categories Appetizers and Snacks Fruit
Time 10m
Yield 10
Number Of Ingredients 5
Steps:
- Arrange endive leaves on a serving tray.
- Stir blue cheese, cranberries, and walnuts together in a bowl. Place a small amount of the blue cheese mixture on each leaf. Drizzle with balsamic vinegar.
Nutrition Facts : Calories 94.5 calories, Carbohydrate 12.3 g, Cholesterol 3.4 mg, Fat 4.3 g, Fiber 5.2 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 130.7 mg, Sugar 4 g
PICKLED BEET AND ENDIVE SALAD WITH GOAT CHEESE AND WALNUTS
Provided by Charlie Trotter
Categories Salad Appetizer Thanksgiving Goat Cheese Pear Walnut Beet Fall Endive Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola and olive oils. Season to taste with salt and pepper.
- To prepare the beets: Peel the beets and place in a small saucepan with salted water. Bring to a boil and cook for 15 to 20 minutes, or until tender. Drain the beets and cool slightly. Julienne the beets and place them in a medium bowl with the pickling juice for 2 hours. Drain, discarding the pickling juice. Toss with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.
- To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the remaining vinaigrette and season to taste with salt and pepper.
- Arrange the salad in the center of a large platter and top with the beets. Top with freshly ground black pepper.
ENDIVE AND GOAT CHEESE
Provided by Mark Bittman
Categories easy, quick, salads and dressings, side dish
Time 10m
Number Of Ingredients 4
Steps:
- Sauté 2 or 3 chopped shallots in butter until soft. Tear 4 heads Belgian endive into pieces and arrange on a large plate; top with 3 thinly sliced pears, drained shallots and 4 ounces goat cheese. Dressing variation: Use red-wine vinegar.
ENDIVE STUFFED WITH GOAT CHEESE AND WALNUTS
This is a very elegant appetizer that the woman usually rant and rave about. I got this from Cooking Light and haven't found anything comparable. This must be served within 1 hour of making because the endive wilts very easily. If you use romaine maybe it would retain shape easier, although the endive has a unique taste.
Provided by WholeFoodieGal
Categories Egg Free
Time 25m
Yield 16 leaves, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Combine walnuts and 1 tblsp honey.
- spread on baking sheet coasted with cooking spray. Bake for 10 min, stirring after 5 minutes.
- Combine 1 Tblsp honey, vinegar, and organe juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 Tblsp.
- Fill each endive leaf with one orange section. Top each section with 1 tsp cheese and 1 tsp walnuts.
- Arrange on a plate. Drizzle vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.
Nutrition Facts : Calories 450, Fat 10.5, SaturatedFat 1.6, Sodium 452.2, Carbohydrate 80, Fiber 64.4, Sugar 15, Protein 27.3
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