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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