Endive Stuffed with Goat Cheese, Blood Orange, and Walnuts

• 13 cups Coarsely Chopped Walnuts
• 2 Tablespoons Honey, Divided
• 1/4 cups White Balsamic Vinegar
• 3 Tablespoons Blood Orange Juice
• 8 ounces, weight Goat Cheese
• 16 leaves Belgian Endives
• 16 Blood Orange Sections Or Supremes
• Freshly Ground Black Pepper
• 1 bunch Microgreens, For Garnish

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.

walnuts, honey, white balsamic vinegar, orange juice, cheese, endives, orange sections, freshly ground black pepper, microgreens

Taken from tastykitchen.com/recipes/appetizers-and-snacks/endive-stuffed-with-goat-cheese-blood-orange-and-walnuts/ (may not work)