Endive Stuffed with Goat Cheese and Walnuts

Endive Stuffed with Goat Cheese and Walnuts
Photo by Randy Mayor

Ingredients

  • 1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
  • 1 tablespoon minced fresh chives
  • 1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
  • 16 small orange sections (about 2 navel oranges)
  • ¼ teaspoon cracked black pepper
  • 1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
  • ¼ cup balsamic vinegar
  • + 71 more ingredients
    • 2 tablespoons honey, divided
    • ¼ teaspoon cracked black pepper
    • 1/3 cup coarsely chopped walnuts
    • Cooking spray
    • 2 tablespoons honey, divided
    • ¼ teaspoon cracked black pepper
    • 1/3 cup coarsely chopped walnuts
    • 1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
    • 16 Belgian endive leaves (about 2 heads)
    • 16 Belgian endive leaves (about 2 heads)
    • 16 Belgian endive leaves (about 2 heads)
    • 16 Belgian endive leaves (about 2 heads)
    • ¼ cup balsamic vinegar
    • ¼ cup balsamic vinegar
    • 1 tablespoon minced fresh chives
    • Cooking spray
    • Cooking spray
    • 2 tablespoons honey, divided
    • 2 tablespoons honey, divided
    • ¼ teaspoon cracked black pepper
    • ¼ teaspoon cracked black pepper
    • 3 tablespoons orange juice
    • 3 tablespoons orange juice
    • 1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
    • 1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
    • 1 tablespoon minced fresh chives
    • 1 tablespoon minced fresh chives
    • 1/3 cup coarsely chopped walnuts
    • 1/3 cup coarsely chopped walnuts
    • 3 tablespoons orange juice
    • 3 tablespoons orange juice
    • 1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
    • 16 small orange sections (about 2 navel oranges)
    • 16 small orange sections (about 2 navel oranges)
    • 16 small orange sections (about 2 navel oranges)
    • 3 tablespoons orange juice
    • 3 tablespoons orange juice
    • 1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
    • 1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
    • Cooking spray
    • ¼ teaspoon cracked black pepper
    • ¼ cup balsamic vinegar
    • ¼ cup balsamic vinegar
    • 16 small orange sections (about 2 navel oranges)
    • 16 small orange sections (about 2 navel oranges)
    • 1 tablespoon minced fresh chives
    • 1 tablespoon minced fresh chives
    • 1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
    • 3 tablespoons orange juice
    • 3 tablespoons orange juice
    • ¼ teaspoon cracked black pepper
    • ¼ teaspoon cracked black pepper
    • 16 Belgian endive leaves (about 2 heads)
    • 16 Belgian endive leaves (about 2 heads)
    • 16 small orange sections (about 2 navel oranges)
    • 16 small orange sections (about 2 navel oranges)
    • 16 Belgian endive leaves (about 2 heads)
    • 16 Belgian endive leaves (about 2 heads)
    • 16 Belgian endive leaves (about 2 heads)
    • 16 Belgian endive leaves (about 2 heads)
    • ¼ cup balsamic vinegar
    • 1 tablespoon minced fresh chives
    • 1 tablespoon minced fresh chives
    • 3 tablespoons orange juice
    • 16 small orange sections (about 2 navel oranges)
    • ¼ teaspoon cracked black pepper
    • 1 tablespoon minced fresh chives
    • 3 tablespoons orange juice
    • 16 small orange sections (about 2 navel oranges)
    • ¼ teaspoon cracked black pepper
    • 1 tablespoon minced fresh chives

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 unti...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network