Port Walnuts and Goat Cheese On Endive

Ingredients

3 cups walnut halves

1/2 cup sugar

2 bay leaves

2 tablespoons butter

3 heads endive (20-24 leaves)

Melt butter in a shallow pan and toss in nuts. Make sure all nuts are covered with a bit of butter.

Add bay leaves, port wine and sugar. Toss to combine.

Allow to simmer on low heat until port wine thickens, approximately 6-8 minutes.

Scoop nuts onto a parchment paper lined baking tray. Drizzle thickened port over nuts. Place tray in freezer until ready to assemble.

Just before serving, dab a bit of goat cheese onto each endive leaf and add a couple of nuts to each one.