Balsamic-Drizzled Endive with Goat Cheese & Roasted Walnuts

Ingredients:

1 Red Belgian Endive

1 White Belgian Endive

6 oz Goat Cheese

1 Pear

6 oz Chopped Walnuts

1 Tbsp Balsamic Vinegar

1 Tbsp Honey

3 Tbsp Olive Oil

Salt & Pepper to Taste

Toast walnuts in 350 degree oven 10-15 minutes or until lightly roasted and let cool. Place endive leaves on a plate. Cut the pear into small chunks and mix with crumbled goat cheese. Place 1 Tbsp on each leave. Sprinkle the walnuts on top. Mix the vinegar, honey, olive oil, salt and pepper into a vinaigrette and drizzle over the endive.