Endive Stuffed with Goat Cheese and Walnuts

(from Cooking Light, September 2001)

1/3 cup coarsely chopped walnuts

2 tablespoons honey, divided

Cooking spray

1/4 cup balsamic vinegar

3 tablespoons orange juice

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 oranges)

1 tablespoon minced fresh chives

1/4 teaspoon cracked black pepper

• Preheat oven to 350 degrees

• Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray.  Bake at 350 degrees 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.

• Yield:  8 servings (2 stuffed leaves per serving)