Endive Leaves Stuffed with Goat Cheese, Sliced Strawberries, and Chopped Walnuts (Veg.)

You can vary this quick-to-assemble vegetarian appetizer recipe with the season. Try sliced nectarines in place of the strawberries in the summer, and halved grapes in the fall. Chopped pecans, pistachios and macadamia nuts are all delicious in place of the walnuts, as well.
(no serving size given)

24 large Belgian endive leaves (from 4 heads; about 8 oz.)
3 oz. soft goat cheese
1&1/2 cups sliced small to med. strawberries
1/4 cup toasted chopped walnuts
1/4 t. sea salt
4 T. EVOO
1 T. honey or balsamic vinegar* if you would rather take the savory route*
1 T. finely chopped fresh basil or chives*

Arrange endives leaves on a serving platter. Crumble a little bit of goat cheese onto each leaf. Top with strawberries and walnuts. Sprinkle with salt. Drizzle with oil and honey, and sprinkle with basil.

"Who will you help today?"

Love,

MM