Endive With Goat Cheese And Walnuts Food

STUFFED ENDIVE WITH PEAR WALNUT AND GOAT CHEESE

Steps:

• In a medium bowl whisk together olive oil and lemon juice. Season with salt and pepper. Add pear, walnuts, parsley, and goat cheese. Toss to coat.
• Spoon pear mixture into endive leaves. Arrange stuffed endive on a serving platter. If desired, drizzle with honey.

ENDIVE STUFFED WITH GOAT CHEESE AND WALNUTS

Steps:

• Preheat oven to 350.
• Combine walnuts and 1 tblsp honey.
• spread on baking sheet coasted with cooking spray. Bake for 10 min, stirring after 5 minutes.
• Combine 1 Tblsp honey, vinegar, and organe juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 Tblsp.
• Fill each endive leaf with one orange section. Top each section with 1 tsp cheese and 1 tsp walnuts.
• Arrange on a plate. Drizzle vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.

STUFFED ENDIVES WITH GOAT CHEESE AND WALNUTS

Steps:

• 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.
• 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.
• 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.

ENDIVE SALAD WITH APPLE, GOAT CHEESE AND WALNUTS

Steps:

• Toast walnuts in a toaster oven at 375ºF for a few minutes. Be careful not to burn them!
• In a bowl, place yogurt, mustard and honey and mix well.
• Add chopped apple pieces and sprinkle lemon juice. Mix again.
• Add walnuts, endive, cheese, salt and pepper and mix.
• Infuse love, refrigerate for a couple of hours or longer and serve.

PICKLED BEET AND ENDIVE SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola and olive oils. Season to taste with salt and pepper.
• To prepare the beets: Peel the beets and place in a small saucepan with salted water. Bring to a boil and cook for 15 to 20 minutes, or until tender. Drain the beets and cool slightly. Julienne the beets and place them in a medium bowl with the pickling juice for 2 hours. Drain, discarding the pickling juice. Toss with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.
• To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the remaining vinaigrette and season to taste with salt and pepper.
• Arrange the salad in the center of a large platter and top with the beets. Top with freshly ground black pepper.

WARM GOAT CHEESE SALAD WITH PEARS AND WALNUTS

Steps:

• Mix breadcrumbs and thyme in glass pie dish. Season goat cheese with salt and pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)
• Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine mixed greens, Belgian endive and pears in large bowl.
• Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add walnuts and sauté until lightly toasted, about 2 minutes. Transfer to plate using slotted spoon. Reduce heat to medium. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.
• Toss salad with enough dressing to coat. Divide among 4 plates. Using metal spatula, place 2 cheese rounds in center of each salad. Sprinkle with walnuts.

EASY ENDIVE, CRANBERRY, WALNUT APPETIZERS

Steps:

• Arrange endive leaves on a serving tray.
• Stir blue cheese, cranberries, and walnuts together in a bowl. Place a small amount of the blue cheese mixture on each leaf. Drizzle with balsamic vinegar.