Prepare a piece of parchment paper to transfer the candied pumpkin seeds after cooking. Place the parchment either on the counter or a baking sheet and set aside.

In a small bowl combine the sugar, kosher salt, ground ginger, and allspice.

In a non-stick pan melt the butter over medium heat. Add the pumpkin seeds and stir until well coated. Add the spiced sugar and stir until the seeds are fully coated.

Keep stirring over medium heat until the sugar begins to melt and caramelize. It should take about 3 to 4 minutes over medium heat, stirring constantly, before the sugar begins to melt.

Once the seeds have browned and the sugar has caramelized, remove from the heat and scrape onto the parchment paper. Spread the seeds out into small clusters. Allow to cool before breaking them apart.

Peel, core, and dice the ripe pear. In a blender combine the diced pear, apple cider vinegar, Dijon mustard, grated fresh ginger, ground allspice, kosher salt, and pepper. Blend until smooth.

Add the light olive oil and blend until the vinaigrette is smooth and emulsified. The vinaigrette can be made ahead of time and stored in the fridge.

To prepare the endive, split the bulbs in half. Remove the core and then slice each piece in half lengthwise again. Separate the leaves, splitting any large ones in half lengthwise as needed.

In a salad bowl, combine the endive and arugula. Drizzle with some of the vinaigrette, tossing to coat.

Slice the remaining pear. Add the sliced pear, candied pumpkin seeds, and shaved cheese to the salad and toss together.