Author Notes
This is a salad loved at our family pot luck gatherings. It was inspired by a recipe from Gourmet Magazine a few years back. It is sweet, tart, and savory all in one! —Mareblu
Ingredients
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1/3 cup
green (hulled) Pumpkin seeds (pepitas;not toasted) if you wish to skip this part of step(1) use toasted salted pepitas
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1/3 cup
plus 1 tablespoon olive oil, divided
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3 tablespoons
Sherry vinegar/red wine vinegar
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1 teaspoon
mild honey
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1 teaspoon
grainy mustard
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1/4 teaspoon
salt
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1/8 teaspoon
peper
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4 cups
spicy/bitter salad greens(packed); radish greens,watercress,and arugula,discard the stems
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4 cups
frisee(curly endive packed), torn into bite-sized pieces
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1 (1/2 pound) pieces
Manchego cheese, shaved into about 30-35 thin slices
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8 small
red or yellow Bartlett pears
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1/4 cup
or about 2 handfuls pomegranate seeds
Directions
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Cook seeds in 1 tablespoon oil in a small heavy skillet over medium-low, stiring frequently, until beginning to be toasty brown, about 3-4 minutes. transfer to a paper towel and reserve oil. Season seeds with salt and peper.(Skip this step if you have toasted salted pepitas)
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Whisk together or in a jar, add together vinegar,honey,mustard,1/4 teaspoon salt, and 1/8 teaspoon pepper. Add remaining 1/3 cup olive oil and reserved oil from skillet (if no skillet oil add 1 tablespoon more olive oil) whisking together or shake jar until emulsified.
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Toss greens, Manchego cheese, pears, and pomegranates together with dressing. Sprinkle with papitas seeds and serve.
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