Fall Endive Salad with Honey Toasted Pumpkin Seeds
2 Bunches of endive, rinsed and separated
1 Cup honey toasted pumpkin seeds
1/4 Cup blue cheese, crumbled
2 Tablespoons balsamic vinegar
2 Tablespoons good olive oil
Salt and pepper to taste
Place endive in a large shallow bowl or plate. Top with crumbled blue cheese. Drizzle with olive oil and vinegar. Season with salt and pepper. Finish with honey toasted pumpkin seeds. Enjoy!