Looking for a delicious and elegant appetizer for a special occasion or holiday? This is an excellent option that will be a guaranteed crowd pleaser and it doesn't ruin your appetite for dinner. This year we served it at a neighborhood New Years Eve celebration and it was quickly devoured. We've also made it for a light patio meal accompanied with pasta and wine. Pairs well with a dry white such as a French Sauvignon or Chardonnay. You can make extra candied walnuts to enjoy in salads or on their own. Adapted from Cooking Light Magazine.
Ingredients
1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
Cooking spray
1/4 cup balsamic vinegar
3 tablespoons orange juice (freshly squeezed is best)
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 or valencia oranges) with peeling removed
1 tablespoon minced fresh chives (optional - we often omit)
1/4 teaspoon cracked black pepper
Preparation
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 approximately 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with optional chives and pepper. Bon Appetit!
