Ingredients for Endive With Goat Cheese Fig And Honey Glazed Pecans
- 1 cup pecan halves
- 3 tablespoons honey
- 8 ounces goat cheese
- Port Wine
- 1 head endive, leaves separated and washed
- 6-8 fresh figs, or 6-8 dried figs
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How to Make Endive With Goat Cheese Fig And Honey Glazed Pecans
- Preheat oven to 350°F (175°C).
- In a small bowl, toss 1 cup pecan halves with 2 tablespoons honey. Spread in a single layer on a baking sheet.
- Bake for 4 minutes, then stir and bake for another 4 minutes, or until pecans are shiny and glazed.
- While pecans bake, prepare the goat cheese quenelles. Using a demitasse spoon or small melon baller, shape 36 quenelles from 8 ounces of goat cheese.
- In a small saucepan, combine 2 tablespoons port wine and 1 tablespoon honey. Cook over low heat, stirring occasionally, until reduced by half and thickened to a syrupy consistency (about 5 minutes).
- If using dried figs (about 6-8 figs), reconstitute them in 3 tablespoons warm water and 2 tablespoons port for 5 minutes. Drain before using.
- To assemble, place a quenelle of goat cheese in the center of each endive leaf. Top with a reconstituted fig (or fresh fig slices) and a few honey-glazed pecans.
- Drizzle the port reduction over the assembled endives before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
19g
Fat
7g
Carbs
1g
