- 5 oz Belgian endive
- 1 Tbsp. sugar
- ½ oz honey
- Zest of ¼ orange
- ¾ tsp. cider vinegar
- 1½ tsp. Grand Marnier® Cordon Rouge liqueur
- Caramelize the sugar and the honey.
When the mixture begins to turn brown, add the vinegar, orange zest and finely chopped endives.
Let cook down until all the liquid has evaporated.
Add the liqueur and continue to cook down over low heat.
Set aside and let cool.
Top a 4 x 2 x 0.8 cm rectangle of rye bread with a teaspoonful of endive mixture then lay a slice of semi-dry goat’s cheese over top.