Endives stuffed with goat cheese and walnuts

This recipe was adapted from "The Best of Cooking Light" cook book. We recently brought it to a party for an appetizer dish and it was a crowd favorite!

Ingredients:

1/3 cup of coarsely chopped walnuts

2 tbs. of honey

cooking spray

1/4 cup of balsamic vinegar

3 tbs. of orange juice

16 Belgian endive leaves (about two heads)

16 small orange sections (each segment of oranges, we used mandarin oranges)

1/3 cup of goat cheese

1 tbs. of minced chives

1/4 tsp. of black pepper

Prep:

Pre-heat oven to 350 degrees.

Recipe:

Combine chopped walnuts and 1 tbs. of honey and spread on baking sheet coated with cooking spray. Bake for 10 minutes and stir after 5 minutes. In a small sauce pan, combine 1 tbs. of honey, balsamic vinegar and orange juice bring to a boil over a high heat and cook until reduced to 3 tablespoons. Fill each endive leave with 1 orange section and top each section with 1 tsp. of goat cheese and 1 tsp. of walnuts. Drizzle vinegar mixture over the leaves and sprinkle with chives and pepper.

Enjoy!