Belgian Endive stuffed with honeycrisp apples, walnut and goat cheese By: Jeanne M.
Our daughter, Margaret, has CF. This is one of our favorite fall recipes.
- 4 Belgian endive leaves
- 1 apple, washed, cored and diced
- 4 oz chevre log (goat cheese), crumbled
- 3 Tbsp extra virgin olive oil
- 1 Tbsp orange zest
- 1 Tbsp orange juice
- 1 green onion, tops included
- 1/2 c walnuts or almonds, toasted and crumbled
- 1/2 c dried cranberries
- 1/4 tsp sea salt
- Pepper, a few grindings
- Drizzle reduced balsamic vinegar
- Add All Ingredients
Combine all ingredients except Belgian endive leaves.
Spoon small scoop of mixture into widest part of Belgian endive leaves.
Serve on platter with core side of lettuce pointing at center of platter forming a circle.
- Servings: 4
Amount per serving:
- Calories: 389
- Fat: 30 g
- Sodium: 248 mg
- Protein: 13 g
- Calcium: 270 mg
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