I made this appetizer, dotted with creamy goat cheese and crunchy walnuts, all drizzled with honey for a touch of sweetness. Light, easy and delicious - I made it again for our Valentines night dinner, but used blue cheese in the place of goat cheese, just as fabulously tasty with the walnuts and honey.
ENDIVE WITH GOAT CHEESE or BLUE CHEESE AND WALNUTS AND HONEY
2 heads of endive
8 ounces of soft goat cheese or blue cheese
3 tablespoons of walnuts, toasted and chopped
Separate endive leaves. Arrange large, outer leaves on a serving platter. Spoon a teaspoon of goat cheese or blue cheese on each leaf, sprinkle with walnuts, and drizzle with honey.
Recipe adapted from Parade magazine, December, 2009