Seared Endive Salad with Pickled Fresnos and Queso Fresco

With 1 Calorie per leaf! This leafy vegetable is packed with potassium and complex fibers leaving this salad to be the perfect appetizer or side dish to your Entrée.

[recipe servings=4 time=20 Minutes difficulty=easy]

[recipe-ingredients]

2 Fresno
Chiles, Sliced Thinly

½ Cup
White Wine Vinegar

½ Cup
Water

1 Tablespoon
Sugar

½ Teaspoon
Salt

1 Tablespoon
Olive Oil

6
Belgian Endives, Halved Lengthwise

¼ Cup
crumbled Queso Fresco

¼ Cup
Toasted Pumpkin Seeds

Balsamic

Olive
Oil

[/recipe-ingredients]

[recipe-directions]

1. Place the sliced Chiles in a
   heatproof bowl.
2. In a small saucepan, heat the Vinegar,
   Water, Sugar, and Salt. Bring to a simmer, stirring to dissolve the sugar
   and salt. Pour the hot Vinegar mixture over the Chiles in the bowl and let
   cool. 
3. Heat the Olive Oil in a large
   skillet. When the oil is hot, add the Endives cut-side down (you may need
   to work in batches to keep from crowding the pan) and sear until golden
   brown, turning once. Sprinkle with salt and transfer to a serving platter.
   
4. Top the Endives with Pickled Peppers,
   Queso fresco, Pumpkin seeds and drizzle with Balsamic and Olive Oil.

 [/recipe-directions]

 [/recipe]