Seared Endive Salad with Pickled Fresnos and Queso Fresco

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.