Belgian Endive Chopped Salad

INGREDIENTS

3 endive, washed and hard ends removed, chopped

3 small cipollini onions, peeled and chopped

3 persian cucumbers, sliced

6 cocktail or cherry tomatoes, halved

1/2 cup shredded carrots

2 tablespoons roasted, salted sunflower seeds, divided

DRESSING

1 1/2 tablespoons olive oil

1 1/2 – 2 tablespoons red wine vinegar

1 teaspoon sugar

1 teaspoon sea salt

1/4 teaspoon ground pepper

INSTRUCTIONS

In a large bowl, add endives, onions, cucumbers, tomatoes and carrots.  

In a separate mixing bowl whisk together olive oil, vinegar, sugar, salt and pepper.  Once dressing has combined, pour it over the salad and coat with your washed hands.  Divide salad onto four salad plates and sprinkle each with sunflower seeds.  Serve right away. (serves 4)