Stuffed Endive Salad

Stuffed Endive Salad

A quick, easy little side salad is a dresses up any meal. I have used this one as a side dish and as an appetizer for folks to munch on while all guests are arriving. This is one of those little dishes that is only too easy to make, but that looks absolutely over-the-top! Did I mention that it is also delicious? Let me tell you; it is!!!

 Here is my recipe:

1/3 cup pecan pieces, toasted

2 tablespoons honey, divided

1/4 cup balsamic vinegar

3 tablespoons orange juice

2 heads Belgian lettuce

1/3 cup goat cheese, broken into small pieces

1/4 cup dried cranberries, currants or raisins

Here is how I did  it: 

1. Preheat oven to 350 degrees Fahrenheit.

2. Line baking sheet with parchment paper; set aside.

3. Combine pecans and 1 tablespoon of honey in small mixing bowl; toss to coat. Spread coated pecan pieces on prepared baking sheet. Place in preheated oven and bake for 8 to 10 minutes, stirring half way, until brown and fragrant.

4. In small saucepan, combine remaining 1 tablespoon honey, vinegar and orange juice. Place pan over medium-high heat. Bring to a boil ; cook until mixture is reduced to desired consistency, approximately 3 to 5 minutes.

5. Separate Belgian lettuce heads into individual leaves. Wash thoroughly and allow to dry completely. Fill each leaf with 1 teaspoon cheese,1 teaspoon pecans and 1 teaspoon dried cranberries. Drizzle with vinegar mixture.

Servings: 8          Yield: 14 - 16 individual leaves

Calories Per Serving: 146.5

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

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