Endive with Goat Cheese and Balsamic Honey Drizzle

Ok, if there was ever a super simple, super delish, yet healthy appetizer, this is it.  I was cooking a fairly rich and delicious braised dish for friends of ours we don't see often enough and I thought, we need something a bit lighter to nibble on before hand.  However, I cannot leave cheese alone because I have an unnatural addiction to it.  A little endive, a little tangy goat cheese, a toasted walnut and a wee drizzle of balsamic spiked with honey and Thyme.....uh, yeah.  Good stuff. 

Make the drizzle early in the day and you can assemble the appies up to 2 hours before....drizzle before serving. 

*It's always safe to buy 3 heads of endive.  The outer leaves are larger and easier to fill...they get smaller the further in you peel.  I use only the large outer leaves and save the rest to shave into a salad.

Endive with Goat Cheese and Balsamic Honey Drizzle

Makes 8 Spears

2 tsp good Balsamic Vinegar or Fig Balsamic
2 tsp honey
1/2 tsp Olive Oil
1 tsp or 2 sprigs fresh Thyme, picked and chopped
Fresh black pepper to taste
2-3 heads of Endive* (see note above)
3 tbsp Soft Goat Cheese, approximately
8 -12 walnuts, lightly toasted

In a small bowl combine the first 5 ingredients and set aside.
Peel off the large outer leaves from the endive.  Place about 1 teaspoon of goat cheese in the endive spear and top with a toasted walnut.  Drizzle with the balsamic honey.  Serve.