Stuffed Endives with Goat Cheese and Walnuts

DESCRIPTION

To serve as passed hors d’oeuvres: Place colorful dried beans in long wooden trays and place a row of endives on top of beans (to keep them stabilized).

Total Time
40 Mins
Serves
8
Course

Total Time

Prep Time
20 Mins
Cook Time
20 Mins
Total Time
40 Mins

Nutrition

Calories
100 cal
Total Fat
7 g
Trans Fat
0 g
Polyunsaturated Fat
4 g
Cholesterol
5 mg
Sodium
50 mg
Carbohydrates
7 g
Dietary Fiber
1 g
Protein
3 g

Ingredients

For the date sugar “caramelized” walnuts:

  • 1/4 cup date sugar*
  • 1/4 cup water
  • Pinch of salt
  • 1 cup coarsely chopped California walnuts

For the Preparation:

  • 3 heads Belgian endive
  • 1 large seedless orange, peeled and separated into segments
  • 4 ounces plain goat cheese, crumbled into small pieces (about 3/4 – 1 cup)
  • 2 – 3 tablespoons balsamic vinegar reduction OR balsamic glaze**
  • 3 tablespoons finely chopped fresh chives

*Date sugar is unique. Made from dried, ground dates, it has an intense flavor of the fruit, with tangy overtones. Unlike ordinary granulated sugar or brown sugar, it does not dissolve when mixed with liquid. It is available in some specialty food markets, and also by mail order. As a substitute for date sugar, see our variation.

Preparation

  1. To prepare the walnuts preheat the oven to 350°F and line a shallow baking pan with parchment paper. In a bowl, stir the date sugar, water and salt together. Let sit for 1 minute to thicken slightly, then add the walnuts and toss until they are coated. Spread in the prepared baking pan and bake for 20 minutes, stirring every 5 – 7 minutes. Set aside to cool.
  2. To prepare the dish, remove 8 – 10 of the larger, outer leaves from each head of endive, discarding any discolored or torn ones. Save the tiny inner leaves, which can be too small for stuffing, for a salad. Cut the orange segments crosswise into 1/2-inch pieces.
  3. To assemble the stuffed endives, place 2 orange pieces on the wide, white end of each leaf. Top with a small amount of crumbled goat cheese and 2 or 3 pieces of caramelized walnuts. Drizzle with a few drops of balsamic reduction and sprinkle with chives.

Variation:

To substitute brown sugar for the date sugar, stir together in a bowl 1/4 cup firmly packed brown sugar with 2 teaspoons water and a pinch of salt. Add 1 cup coarsely chopped walnuts and toss to coat. Spread in a parchment-lined pan and bake at 350°F for 15 – 18 minutes, stirring twice. Cool.

**Note: To make balsamic vinegar reduction, boil 1/3 cup balsamic vinegar in a small saucepan for 3 – 4 minutes, until it has reduced to about 3 tablespoons. Pour immediately into a small cup or jar; it will thicken slightly as it cools. An alternative, a ready-to-use balsamic glaze, is sold in small bottles in some markets.