·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!
I have been receiving your cornflower box (plus extras!) since December and I wanted to write to thank everyone at Shillingford for an absolutely fantastic service.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
