Almond & Apricot Endive

• ⅓ cup balsamic vinegar
• 3 oz fat-free cream cheese, softened
• 1 oz fat-free feta cheese
• ½ cup dried apricot, chopped
• 1 head endive, separated into individual leaves
• ¼ cup blanched almonds, coarsely chopped
• 1 tbsp chives, minced (optional)

Boil vinegar in a small saucepan over high heat about 5 minutes until reduced. Set aside. In a small bowl, blend together cream cheese and feta cheese. Stir in apricots. Fill each endive leaf with 1 heaping teaspoon of cheese mixture. Sprinkle with nuts and chives. Drizzle with reduced vinegar. Serve immediately.