Endive with Blue Cheese, Orange and Walnuts |
Author: Slightly adapted from Cooking Light
- ⅓ cup coarsely chopped walnuts
- 2 tablespoons honey, divided
- cooking spray
- ¼ cup balsamic vinegar
- 3 tablespoons orange juice
- 16 belgian endive leaves (about 2 heads)
- ⅓ cup (1½ ounces) crumbled blue cheese
- 16 small oranges sections (about 2 navel oranges)
- 1 tablespoon minced fresh chives
- ¼ teaspoon cracked black pepper
- 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.
Recipe by Raisin & Fig at https://www.raisinandfig.com/endive-with-blue-cheese-orange-and-walnuts/
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