I’m officially obsessed with this appetizer. I’ve made it so many times now, I’ve lost count… In the beginning I was fixing it up for friends when they came over but that wasn’t enough so the other night I had it for dinner. So good. Up until this point I was never actively seeking out endive – it just wasn’t really my thing. If I happened upon a random leaf of it in my mixed greens bag it always got pushed to the side. sorrynotsorry – the stuff is kinda bitter. But this is a whole different story. Looove this stuff. Maybe it’s the goat cheese or the salty roasted pecans or that balsamic reduction made with orange juice that I could just sip on straight up. All together it’s a mouthful of goodness and you should make it for your next party – or for dinner.
Cut the leaves off the endive heads and arrange on a platter.
Give each leaf a light smear of goat cheese.
Top with an orange segment and then sprinkle the whole thing with the toasted nuts and fresh herb. Finish with a generous drizzle of balsamic reduction.
Ingredients for the Endive Appetizer
2 endive heads
1/3 cup goat cheese
1/3 cup chopped toasted, salted pecans
chive or parsley for garnish
Ingredients for the Orange Balsamic Reduction
1/4 cup balsamic vinegar
3 tablespoons orange juice
1 tablespoon honey
For the balsamic reduction bring all the ingredients to a boil in a small sauce pan. Cook for 5 minutes until reduced to about 3 tablespoons. Next, segment the oranges and place in a bowl. Cut the leaves off the endive heads and arrange on a platter. Give each leaf a light smear of goat cheese. If your goat cheese is not easily spreading just mix in a little milk or cream to achieve a more spreadable consistency. Top with an orange segment and then sprinkle the whole thing with the toasted nuts and fresh herb. Finish with a generous drizzle of balsamic reduction.
Recipe pretty much copied from here.