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Endive Stuffed with Goat Cheese and Walnuts
Ingredients
  • ⅓ cup coarsely chopped walnuts
  • 2 tablespoons honey, divided
  • Cooking spray
  • ¼ cup balsamic vinegar
  • 3 tablespoons orange juice
  • 16 Belgian endive leaves (about 2 heads)
  • ⅓ cup (1 ½ ounces) crumbled goat cheese or blue cheese
  • 16 small orange sections (about 2 navel oranges)
  • 1 tablespoon minced fresh chives
  • ¼ teaspoon cracked black pepper
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