Mesclun with Pears and Pumpkin Seeds

1. 1

   In skillet, heat pumpkin seeds on medium 2 to 3 minutes or until toasted and some start to pop.

2. 2

   Cool completely.

3. 3

   Toasted seeds can be stored in airtight container up to 1 week.

4. 4

   In small bowl, with wire whisk, stir vinegar, Dijon, and honey until blended.

5. 5

   Continue whisking and add oil in slow, steady stream.

6. 6

   Whisk until well blended and emulsified.

7. 7

   Dressing can be made ahead.

8. 8

   Cover tightly and refrigerate up to 3 days.

9. 9

   In large bowl, combine sliced pears, greens, toasted pumpkin seeds, dressing, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

10. 10

    Toss until evenly coated.You can combine the dressing and pears up to 1 hour before serving to prevent the sliced pears from turning brown.

11. 11

    When ready to serve, toss with the greens, pumpkin seeds, and seasonings.

* Per serving · 4 servings · Values may vary.

No additional tips available.