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]
- Place the sliced Chiles in a
heatproof bowl. - 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. - 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.
- Top the Endives with Pickled Peppers,
Queso fresco, Pumpkin seeds and drizzle with Balsamic and Olive Oil.
[/recipe-directions]
[/recipe]





