Endive stuffed with goat cheese, blood orange and walnuts
1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
1/4 cup white balsamic vinegar
3 tablespoons blood orange juice
16 Belgian endive leaves from about 3 heads (larger leaves work better for stuffing)
8 ounces goat cheese, or less, to taste
16 small blood orange sections or supremes (from about 3 blood oranges) microgreens or chives, as needed, for garnish freshly ground black pepper.
Method: Heat oven to 350 degrees F.
Combine walnuts and 1 tablespoon honey and spread on a baking sheet lined with a silicone mat (Silpat). Bake for 10 minutes, stirring after 5 minutes.
Combine the balsamic vinegar, blood orange juice and the remaining tablespoon of honey in a small saucepan. Bring mixture to a boil over high heat, and reduce to 3 tablespoons, about 5-6 minutes.
Spread about 2 teaspoons of goat cheese on the bottom of each endive leaf. Top goat cheese with 2 orange sections and 1 teaspoon walnuts and drizzle with the balsamic and blood orange reduction. Garnish with microgreens and freshly ground black pepper.
Endive stuffed with goat cheese, blood orange and walnuts recipe and photography provided by Daisy Thompson of Daisy’s World.