Endive With Goat Cheese And Walnuts Recipes

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ENDIVE STUFFED WITH GOAT CHEESE AND WALNUTS



Endive Stuffed With Goat Cheese and Walnuts image

This is a very elegant appetizer that the woman usually rant and rave about. I got this from Cooking Light and haven't found anything comparable. This must be served within 1 hour of making because the endive wilts very easily. If you use romaine maybe it would retain shape easier, although the endive has a unique taste.

Provided by WholeFoodieGal

Categories     Egg Free

Time 25m

Yield 16 leaves, 4-6 serving(s)

Number Of Ingredients 10

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
16 small naval orange sections (have used seedless tangerines)
1 tablespoon minced fresh chives
1/4 teaspoon cracked black pepper

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.

Nutrition Facts : Calories 450, Fat 10.5, SaturatedFat 1.6, Sodium 452.2, Carbohydrate 80, Fiber 64.4, Sugar 15, Protein 27.3

PICKLED BEET AND ENDIVE SALAD WITH GOAT CHEESE AND WALNUTS



Pickled Beet and Endive Salad with Goat Cheese and Walnuts image

Provided by Charlie Trotter

Categories     Salad     Appetizer     Thanksgiving     Goat Cheese     Pear     Walnut     Beet     Fall     Endive     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Vinaigrette
1 shallot, minced
1/3 cup sherry wine vinegar
1/2 cup canola oil
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 beets
2 cupsPickling juice
30 small Belgian endive leaves
1 pear, peeled, cored, and thinly sliced
1 cup soft goat cheese, crumbled
3/4 cup walnuts, toasted and coarsely chopped
Salt and freshly ground black pepper

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.

ENDIVE SALAD WITH APPLE, GOAT CHEESE AND WALNUTS



Endive Salad With Apple, Goat Cheese and Walnuts image

Belgian endive might not be a vegetable you normally consider buying, but it is a rich source of vitamins A, C and E, folate and fiber. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.

Provided by InnerHarmonyNutriti

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup walnuts
4 tablespoons yogurt
2 teaspoons mustard
2 teaspoons honey
1 apple, cored and chopped
1 tablespoon lemon juice
3 endive, hearts roughly chopped
2 ounces goat cheese, crumbled or 2 ounces blue cheese
1 dash salt
1 dash pepper

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.

Nutrition Facts : Calories 258.5, Fat 15.2, SaturatedFat 4.3, Cholesterol 13.1, Sodium 232.6, Carbohydrate 25.5, Fiber 14.1, Sugar 10.1, Protein 10.9

EASY ENDIVE, CRANBERRY, WALNUT APPETIZERS



Easy Endive, Cranberry, Walnut Appetizers image

An excellent, quick appetizer and always a hit! Cranberry or walnut balsamic vinegar is wonderful with this!

Provided by Lisa McDowell Hackett

Categories     Appetizers and Snacks     Fruit

Time 10m

Yield 10

Number Of Ingredients 5

3 heads endive - washed, dried, and separated into individual leaves
⅓ cup crumbled blue cheese
⅓ cup sweetened dried cranberries (such as Craisins®)
⅓ cup glazed walnuts
2 tablespoons balsamic vinegar, or to taste

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.

Nutrition Facts : Calories 94.5 calories, Carbohydrate 12.3 g, Cholesterol 3.4 mg, Fat 4.3 g, Fiber 5.2 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 130.7 mg, Sugar 4 g

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