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Endive Spears with Goat Cheese, Grapes, and Toasted Walnuts

SEPTEMBER 2009

These appetizers come together in no time, and look spectacular on a large platter. The grape garnish adds a touch of sweetness to the tangy cheese and nut combination. To make the recipe vegan, replace the cheese with crumbled vegan feta and the honey with agave nectar.

Directions

1. Preheat oven to 350°F. Toast walnuts 10 to 12 minutes, or until fragrant. Cool.

2. Separate large leaves from endive heads, saving small leaves for another use. Place 12 endive leaves on large platter. Fill each endive leaf with 2 tsp. goat cheese; top with 3 grape halves and 3 walnut pieces.

3. Whisk together vinegar, oil, and honey in small bowl. Season with salt and pepper, if desired. Drizzle scant 1/4 tsp. vinaigrette over each filled leaf, and sprinkle with chives.

Member Rating: -

ingredient list

Makes 12 endive spears

  • 1/4 cup walnut pieces
  • 1 medium or 2 small heads Belgian endive
  • 2 oz. aged goat cheese (such as Bûcheron), sliced or crumbled into almond-size pieces
  • 18 red or green seedless grapes, halved
  • 2 Tbs. white balsamic vinegar
  • 1 Tbs. toasted walnut oil
  • 1 tsp. honey
  • 2 Tbs. finely chopped chives

Nutritional Information

Per spear:

Calories 52
Protein 2g
Total Fat 4g
Saturated Fat 1g
Carbs 3g
Cholesterol 4mg
Sodium 26mg
Fiber <1g
Sugar 2g
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