RECIPE # 4565 - WALNUT STUFFED ENDIVE, Wednesday, December 1, 2010
HOLLY HEATH / AT YOUR TABLE PERSONAL CHEF SERVICE
1/2 cup coarsely chopped walnuts
2 tablespoons maple syrup
2 tablespoons honey
1/4 cup balsamic vinegar
1/4 cup orange juice
2 each endive -- heads
1/3 cup crumbled goat cheese or blue cheese -- (1 1/2 ounces)
16 small mandarin oranges in light syrup
1 tablespoon minced fresh chives
1/4 teaspoon cracked black pepper
Preheat oven to 350°. Combine walnuts and maple syrup; spread on a baking sheet coated with cooking spray. Bake at 300° for about 22 minutes, until browned and dry.
Combine 2 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 2 mandarin orange sections. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the reduced vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper. Add cranberries for color, if desired.
Serving size: 8