Wednesday, January 12, 2011

Endive Stuffed with Goat Cheese and Walnuts

This is one of the dishes I made for New Years. Elegant and simple, this recipe is exactly the type of thing you want to serve for a special occasion. The presentation is just amazing and the combination of the goat cheese, walnuts, and balsamic vinegar reduction is brilliant.

Endive Stuffed with Goat Cheese and Walnuts

I made these a few hours earlier and added the balsamic vinegar reduction just before serving. This is the first time I've ever had endive and I was a bit surprised by the flavor. Endive is very bitter. Too bitter for me in fact. While Ryan adored it, I would have preferred something a bit more mild like romaine. So, if you haven't had endive before you might want to keep that in mind.

Also, I used mandarin oranges to save time, but I think orange segments would have a nicer flavor. It is really up to you though.

Would I make this again? Yes. I probably just won't use the endive though. Or maybe a combination of greens.

Endive Stuffed with Goat Cheese and Walnuts

Ingredients:

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

Directions:

Preheat oven to 350°.

1. 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.

2. 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).

3. 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.

Endive Stuffed with Goat Cheese and Walnuts

Source: Cooking Light

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