Endive With Goat Cheese Fig And Honey Glazed Pecans Food

ENDIVE WITH GOAT CHEESE, FIG AND HONEY-GLAZED PECANS

Endive with Goat Cheese, Fig and Honey-Glazed Pecans image

Make and share this Endive with Goat Cheese, Fig and Honey-Glazed Pecans recipe from Food.com.

Provided by susie cooks

Categories < 60 Mins

Time 35m

Yield 36 appetizers

Number Of Ingredients 6

Ingredients

3/4 cup pecan halves
5 tablespoons honey
8 ounces goat cheese
1/2 cup port wine
36 leaves endive
9 figs, 3/4 inch wedges (fresh or dried)

Steps:

Toss pecan halves with 2 tbl honey, place on sheetpan and bake at 350 for 4 minutes.
Stir and bake 4 minutes longer until shiny.
Make 36 quenelles from goat cheese with demitasse spoons.
Place port and remaining honey in saucepan, cook over low heat until reduced by half and is thick and syrupy.
About 5 minutes.
If using dried figs, reconstitute in 3 tbl warm water and 2 tbl port for 5 minutes.

ENDIVE AND GOAT CHEESE

Endive and Goat Cheese image

Provided by Mark Bittman

Categories easy, quick, salads and dressings, side dish

Time 10m

Number Of Ingredients 4

Ingredients

2 or 3 chopped shallots
4 heads Belgian endive
3 thinly sliced pears
4 ounces goat cheese

Steps:

Sauté 2 or 3 chopped shallots in butter until soft. Tear 4 heads Belgian endive into pieces and arrange on a large plate; top with 3 thinly sliced pears, drained shallots and 4 ounces goat cheese. Dressing variation: Use red-wine vinegar.

ENDIVE WITH ORANGES, ALMONDS, AND GOAT CHEESE

Endive With Oranges, Almonds, and Goat Cheese image

I have seen this recipe both in Vegetarian Times magazine and on the Food Network website (it was on $40 a Day). It is one of the best things I have ever eaten! Everyone I've ever served it to has loved it, too. The last six ingredients are for the Roasted Garlic Viniagrette that tops the endives.

Provided by Ameliahead

Categories Oranges

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

4 endives, leaves separated
2 oranges, supremed (cut the top and bottom off, remove the rest of the peel with a knife, and cut each section out)
1/4 cup almonds, sliced, toasted
8 ounces goat cheese, crumbled
2 tablespoons chives, chopped
salt
1/4 cup garlic clove
1/2 cup extra virgin olive oil
3 tablespoons sherry wine vinegar
1 tablespoon shallot, chopped
salt
pepper

Steps:

For Roasted Garlic Viniagrette: Preheat oven to 350 degrees F.
Roast garlic in the olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly.
Transfer to blender. Add vinegar, shallots, salt, and pepper. Blend.
To assemble: Set leaves on a platter or plate. Fill each leave with one or two orange segments, some goat cheese crumbles, almond slices, and salt.
Drizzle with viniagrette and top with chives.
Chill before serving or serve immediately.

Nutrition Facts : Calories 419.8, Fat 33.1, SaturatedFat 10.7, Cholesterol 29.9, Sodium 291.3, Carbohydrate 21, Fiber 12.4, Sugar 6.3, Protein 14.5

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