Makes: 8-10 servings

1/4 cup shelled pumpkin seeds
1/4 cup chopped walnuts
1/4 cup dried cranberries
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried rosemary
1/2 teaspoon coarse salt

1/4 teaspoon black pepper
1/4 teaspoon paprika
2 endives
4 ounces blue cheese crumbles
1/2 cup sweetened cinnamon apple purée, divided

To make the topping, combine the first eight ingredients in a small bowl, tossing until well incorporated. Cut off the bottoms of the endives and separate the spears. Arrange the large outer spears on a serving platter and discard the inner spears.

Spoon the cinnamon apple purée onto the center of each spear and top with blue cheese. Sprinkle with topping and serve immediately.