ISO: recipe for endive stuffed w/goat cheese and walnuts

[Susann]

I have done a search on the bb and the CL page. Although I have found several reviews (which is why I want to try the recipe in the first place. It sounds delish!), I cannot seem to find the recipe. Can anyone help? I want to make it for my date (yessirree Bob, you read that right) tonight. Thanks so much.

[Deanna]

Just yesterday I discovered a section of this website called "Recipes mentioned in readers letters"...or something to that effect. There are a ton of recipes that may or may not be in the recipe section as well.

Go to the main page of Cookinglight.com, scroll to the bottom of the page and I think it's right under the link to the Cooking Light Cruise information.

Good luck finding it!

d

[Susann]

Thanks Deanne, I did not know that section of the site existed and found some great recipes. Unfortunately, they did not have the recipe I was looking for. Anyone..?

[Peggy]

Here's you recipe. It is fabulous!

Endive Stuffed with Goat Cheese and Walnuts

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 oz) 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

1. Preheat oven to 350 degrees.

2. 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.

3. Cmbine 1 Tablespoon honey, vinegar and orange juice in a small sauce pan. Bring to a boil over high heat, and cook until reduced to 3 Tablespoons (about 5 minutes).

4. 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.


Hope your date goes well!

Peggy

[Susann]

You saved the day. Everyone raved so much about this one that I cannot wait to try it. :) :)