Endive Stuffed with Goat Cheese, Blood Orange, and Walnuts – a delicious recipe with Walnuts, Honey, White Balsamic Vinegar, Orange Juice, Cheese, Endives. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 350 F.
2
Combine walnuts and 1 tablespoon honey in a small bowl then spread onto a baking sheet lined with a silicone mat (Silpat).
3
Bake for 10 minutes, stirring after 5 minutes.
4
When done remove from oven and set aside.
5
Combine the balsamic vinegar, blood orange juice and the remaining tablespoon of honey in a small saucepan.
6
Bring mixture to a boil over high heat.
7
Cook and reduce to 3 tablespoons, about 5-6 minutes.
8
Remove from heat.
9
Spread about 2 teaspoons of goat cheese on the bottom of each endive leaf.
10
Top goat cheese with 2 orange sections and 1 teaspoon walnuts and drizzle with the balsamic and blood orange reduction.
11
Garnish with microgreens and freshly ground black pepper.
12
Adapted from Cooking Light, September 2001.
510
kcal
Calories
25
g
Fat
57
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ⅓ cups Coarsely Chopped Walnuts, 2 Tablespoons Honey, Divided, 1/4 cups White Balsamic Vinegar, 3 Tablespoons Blood Orange Juice, and more.
Yes, Endive Stuffed with Goat Cheese, Blood Orange, and Walnuts falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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