Endive With Goat Cheese, Fig And Honey-Glazed Pecans - cooking recipe

Ingredients

3/4 cup pecan halves
5 tablespoons honey
8 ounces goat cheese
1/2 cup port wine
36 leaves endive
9 figs, 3/4 inch wedges (fresh or dried)

Preparation

Toss pecan halves with 2 tbl honey, place on sheetpan and bake at 350 for 4 minutes.
Stir and bake 4 minutes longer until shiny.
Make 36 quenelles from goat cheese with demitasse spoons.
Place port and remaining honey in saucepan, cook over low heat until reduced by half and is thick and syrupy.
About 5 minutes.
If using dried figs, reconstitute in 3 tbl warm water and 2 tbl port for 5 minutes.