Seared Endive Salad with Pickled Fresnos and Queso Fresco

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]


2 Fresno
Chiles, Sliced Thinly

½ Cup
White Wine Vinegar

½ Cup

1 Tablespoon

½ Teaspoon

1 Tablespoon
Olive Oil

Belgian Endives, Halved Lengthwise

¼ Cup
crumbled Queso Fresco

¼ Cup
Toasted Pumpkin Seeds





  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
  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.



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