Ingredients:

• 2/3 cup chopped walnuts
• 4 tablespoons honey, divided
• 2/3 cup dried cranberries
• 1/2 cup of balsamic vinegar
• 6 tablespoons orange juice
• 32 Belgian endive leaves
• 2/3 cup crumbled blue cheese, such as Roquefort cheese
• 2 tablespoon minced chives

Directions:

1. Preheat your oven to 350 degrees F.
2. In a bowl mix together the walnuts, 2 tablespoons honey and 1/4 teaspoon of sea salt.
3. Spread the mixture onto a baking sheet lined with parchment or aluminum foil.
4. Pop the walnuts into the oven and allow to bake for 5 minutes, then stir and allow to continue to bake for another 5 minutes, for a total of 10 minutes, or until they are gold brown.
5. While those are cooling combine your remaining 2 tablespoons of honey, balsamic vinegar, and orange juice in a small saucepan.
6. Bring the mixture to a rolling boil, and then reduce the heat to a simmer.
7. Allow this to cook until it has reduced down to 6 tablespoons.
8. This will take from 7-10 minutes.
9. Fill each endive leaf with 1 teaspoon each of the following: blue cheese, candied walnuts, dried cranberries.
10. Arrange in a circular pattern on a tray.
11. Now time for some abstract art fun; drizzle the reduced vinegar/honey/orange juice mixture over the endive leaves, and finish it with a sprinkling of chives and black pepper.