·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 crumbled goat cheese
·2 oranges, sectioned
·1 tablespoon minced fresh chives
·1/4 teaspoon cracked black pepper
Preheat oven to 350°F. Combine walnuts and 1 tablespoon honey, then spread on a baking sheet coated with cooking spray. Bake for 10 minutes, tossing after 5 minutes. Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons, about 5 minutes. Fill each endive leaf with 1 orange section. Then, top each section with 1 teaspoon goat cheese and 1 teaspoon walnuts. Arrange on a plate, then drizzle vinegar mixture evenly over leaves, and sprinkle with chives and cracked pepper. Serve and enjoy!
We base our weekly meals on what we get in our Trill Farm veg bag. Always a great variety of amazing fresh, nutritious veg which challenges us to try new recipes and puts veg at the centre of our diet.
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