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Endive Stuffed with Goat Cheese, Blood Orange, and Walnuts

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Level: Easy

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Description

Fresh, healthy and elegant appetizer that is also gluten-free.

Ingredients

  • ⅓ cups Coarsely Chopped Walnuts
  • 2 Tablespoons Honey, Divided
  • ¼ cups White Balsamic Vinegar
  • 3 Tablespoons Blood Orange Juice
  • 8 ounces, weight Goat Cheese
  • 16 leaves Belgian Endives
  • 16  Blood Orange Sections Or Supremes
  • Freshly Ground Black Pepper
  • 1 bunch Microgreens, For Garnish

Preparation

Heat oven to 350 F.

Combine walnuts and 1 tablespoon honey in a small bowl then spread onto a baking sheet lined with a silicone mat (Silpat). Bake for 10 minutes, stirring after 5 minutes. When done remove from oven and set aside.

Combine the balsamic vinegar, blood orange juice and the remaining tablespoon of honey in a small saucepan. Bring mixture to a boil over high heat. Cook and reduce to 3 tablespoons, about 5-6 minutes. Remove from heat.

Spread about 2 teaspoons of goat cheese on the bottom of each endive leaf. Top goat cheese with 2 orange sections and 1 teaspoon walnuts and drizzle with the balsamic and blood orange reduction. Garnish with microgreens and freshly ground black pepper.

Adapted from Cooking Light, September 2001.

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