Mesclun With Pears and Pumpkin Seeds

1. 1

   In skillet, heat pepitas 2-3 minutes until some start to pop.

2. 2

   Cool and store in airtight container.

3. 3

   Whisk vinegar, mustard and honey until blended.

4. 4

   Add oil in slow stream and whisk until emulsified.

5. 5

   Store in refrigerator up to 3 days.

6. 6

   Combine sliced pears and dressing one hour before serving to prevent browning.

7. 7

   In large bowl, combine pears/dressing, greens, toasted pumpkin seeds, and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.