Divine Endive Hors d’oeuvre

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This recipe is Diabetes Friendly and Heart Healthy

Yield: 8 servings (2 stuffed leaves per serving)

1/2 cup coarsely chopped walnuts

2 Tbsp honey, divided

1/4 cup balsamic vinegar

3 Tbsp orange juice

16 Belgian endive leaves (about 2 heads)

16 small orange sections (about 2 navel oranges)

1/3 cup crumbled goat cheese (mild variety)

1 Tbsp minced fresh chives

1/4 tsp black pepper

Preheat oven to 350°. Combine walnuts and one tablespoon of honey in a small bowl. Spray baking sheet with cooking spray and roast the walnuts and honey at 350° for 10 minutes. Stir after 5 minutes.

Combine 1 tablespoon of honey, vinegar and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons, about 5 minutes.

Fill each endive leaf with one orange section. Top each section with one teaspoon of cheese and one teaspoon of walnuts; arrange on a plate. Drizzle the vinegar mixture over leaves, and sprinkle with chives and pepper.

Nutrition facts (per serving): Calories 137; Fat 8 g; Saturated Fat 2 g; Cholesterol 7 mg; Sodium 76 mg; Carbohydrates 14 g; Fiber 5 g; Protein 5 g