This is a simple but lovely appetizer. The endive can be stuffer ahead and drizzled with the glaze last minute. Fool around with different fruits.
- 2 to 3 bulbs Belgian endive to make 16 leaves
- 2 Tbls. honey
- 3 Tbls. orange juice
- ¼-cup balsamic vinegar
- 1 ½ oz. (1/3 cup) fresh goat cheese (Chévre)
- 1/3 cup coarsely chopped walnuts
- 1 Tbls. minced chives (optional)
- Fruit, choose one or use a mixture of fruits:
- Oranges: 16 orange segments, membrane removed (or Mandarin oranges; drain and pat dry) Blood oranges are lovely here.
- Fuyu Persimmons: halve through core and slice thinly
- Roasted Grapes: In a 450˚F oven, roast 1 cup grapes on a parchment-lined baking dish just until the pop and release juices, 5-8 minutes. Cool to room temperature.
- Delicata squash: wash one squash and slice lengthwise. De-seed and slice thinly into half-moons. In a 450˚F oven, toss squash with a teaspoon of olive oil and roast squash on a parchment-lined baking dish just until tender and golden. Cool to room temperature.
Preheat oven to 350F. Cover a cookie sheet with parchment paper. Toss the nuts and 1 tablespoon honey in a small bowl and spread on the cookie sheet. Bake 5 to 10 minutes or until golden, stirring once. Cool. Combine remaining honey, orange juice, and vinegar in a small saucepan and simmer to reduce to 3 tablespoons watching closely. Cool.
Separate and fill each leaf with 1 tsp. of cheese, then the walnuts, and lastly, one piece of fruit. Chill until ready to serve. Drizzle with the glaze using a teaspoon and sprinkle with chives if using.