Belgian Endive stuffed with Apples, Goat Cheese & Walnuts

This was part of the Teacher Luncheon we hosted last week. Tasty. I could eat this often.

Ingredients

4-8 firm heads of Belgian Endive
2 Apples cored
4 oz plain Chevre log crumbled (goat cheese)
3 Tbs olive oil
1 Tbs Orange Zest
1 Tbs fresh Orange Juice
2 Green Onions, finely sliced, included tops
1/2 cup Walnuts toasted and coarsely chopped
1/4 cup dried cranberries
1/4 tsp Sea Salt
Black Pepper

Balsamic Dressing for drizzling

Rinse and dry endives. Trip the bottom (root end) to separate leaves. Set aside. Toss diced apples, goat cheese and olive oil and orange juice. Add green onions, nuts, cranberries, salt and pepper. Stir gently.

Place a small spoonful on the endive leaf. I've forgotten every time I've made this to drizzle the balsamic vinegar on top. And I've loved it that way. One day I'll drizzle it on top and love it that way too.