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.

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