Description
Fresh, healthy and elegant appetizer that is also gluten-free.
Ingredients
- ⅓ cups Coarsely Chopped Walnuts
- 2 Tablespoons Honey, Divided
- ¼ 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
Preparation
Heat oven to 350 F.
Combine walnuts and 1 tablespoon honey in a small bowl then spread onto a baking sheet lined with a silicone mat (Silpat). Bake for 10 minutes, stirring after 5 minutes. When done remove from oven and set aside.
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. Cook and reduce to 3 tablespoons, about 5-6 minutes. Remove from heat.
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.
Adapted from Cooking Light, September 2001.
