Endive spears with goat cheese and walnuts
serves: 2-4 people
prep: 5 minutes
cook: 15 minutes
- 2 endives (leaves separated)
- 4 oz goat cheese (crumbled)
- 3/4 cups walnuts
- 1 tablespoon honey
- 1 tablespoon balsamic glaze
Endive leaves are great little boats, able to hold a variety of yummy fillings. They are pretty and offer a bitter light flavor which contrasts nicely with the rich goat cheese and walnuts. The walnuts can be roasted a couple days ahead of time, but don’t mix them with the goat cheese until you are ready to serve.
While you can make your own balsamic reduction, the store bought variety works just fine.
To make, break up the walnuts and toss with honey. Roast in a 350 degree oven until golden brown, about 15 minutes. Allow the walnuts to cool before gently tossing them with the goat cheese. Fill the endive boats with walnut-goat cheese mixture and top with a drizzle of balsamic glaze. While you can make your own balsamic reduction, the store bought variety works just fine.