This elegant appetizer is both rich and light at the same time. It's also a show stopper while still being easy enough to make ahead. Just remember to wait until the last minute to drizzle on the balsamic reduction.
1/2 cup chopped walnuts
2 tablespoons honey, divided
1/4 cup balsamic vinegar
1/4 cup orange juice
16-20 endive leaves (about 5-8 heads depending on their size)
16-20 orange sections (about 2 large oranges. Blood or Cara Cara varieties add nice color)
1 Tablespoon or so fresh chives, snipped or minced
fresh black pepper
Preheat oven to 350°F.
Toss walnuts with 1 tablespoon honey. Spread on a baking sheet coated liberally with olive oil and bake for about 10 minutes. Check and stir after 5 minutes as they can burn quickly.
Combine honey, vinegar and orange juice in a small saucepan. Bring to a boil over medium-high heat. Lower the heat and stir until reduced to about 3 tablespoons.
Top each endive leaf with an orange section, about a teaspoon of crumbled goat cheese (or bleu cheese) and a teaspoon or so of candied walnuts. Arrange on a plate and then drizzle with sauce and sprinkle with chives and freshly cracked pepper before serving.