Endive Stuffed With Goat Cheese and Walnuts

1/3 cup chopped walnuts
2 T. Honey, divided
Cooking spray
¼ cup Baslsamic Vinegar
3 T. orange juice
16 Belgian endive leaves (2 heads)
1/3 cup (1 ½ oz) crumbled goat cheese or blue cheese
16 small orange sections (2 naval oranges)
1 T. minced chives
¼ t. black pepper

Heat oven to 350 degrees.

Combine walnuts and 1 T. Honey. Spread on baking sheet coated with cooking spray. Bake at 350 degrees for 10 minutes. Stir halfway through.

Combine 1 T. Honey, vinegar, and orange juice in small saucepan. Bring mixture to boil over high heat and cook until reduced to 3 T. (about 5 minutes).

Fill each endive leaf with 1 orange section. Top each section with 1 t. cheese and 1 t. walnuts.
Arrange on a serving plate.

Drizzle vinegar mixture over leaves and sprinkle with chives and pepper.