Quick Appetizer for Tonight: Endive Spears Healthy & Gorgeous!

The snow is piling outside of my window, looks like it's going to be a white New Years after all! I keep thinking of the people out there who are throwing parties tonight and who haven't finished their last minute shopping. They're going to need some serious snow boots and a simple, quick menu.



I turn to endive spears for an elegant appetizer in a pinch. Their shape is beautiful- the perfect crunchy vessel for all sorts of fillings. I came across this recipe four years ago in Cooking Light. Surprisingly two spears add up to only 92 calories! Your New Years weight watching could begin before the ball drops without anyone knowing.

Endive Stuffed with Goat Cheese and Walnuts
Recipe courtesy of Cooking Light

1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
Cooking spray
1/4 cup balsamic vinegar
3 tablespoons orange juice
16 Belgian endive leaves (about 2 heads)
1/3 cup crumbled goat cheese
16 orange segments (about 2 navel oranges)
1 tablespoons minced chives
1/4 cup cracked pepper

1. Preheat oven to 350°. Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.
2. Combine 1 tablespoon 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).
3. Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.

Enjoy!