Four heads of endive
1 pint grape tomatoes, sliced into rounds
1/4 C. blue cheese, crumbled
2 T. sunflower seeds
Juice of one lemon
2 T. olive oil
Salt and pepper
Wash endive. Cut into 1/4” slices and place in bowl with tomato slices. Add cheese and seeds and toss together. Drizzle lemon juice and olive oil over top. Season with salt and pepper.
Serves 4.