Spicy Green Salad with Pears and Manchego

Spicy Green Salad with Pears and Manchego

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  • Each serving
  • 330 cal
  • 21g fat (9g sat)
  • 30mg chol
  • 120mg sodium
  • 26g carb
  • 5g fiber
  • 10g protein

Ingredients

  • 1/3 cup raw pumpkin seeds
  • 1/3 cup plus 1 tablespoon olive oil, divided
  • 1/4 teaspoon salt, plus more to taste
  • 1/8 teaspoon pepper, plus more to taste
  • 3 tablespoons sherry vinegar
  • 1 teaspoon mild honey
  • 1 teaspoon grainy mustard
  • 4 cups packed spicy salad greens, such as radish greens, watercress and/or arugula, tough stems discarded
  • 4 cups packed frisée (French curly endive), torn into bite-size pieces
  • 1/2 pound Manchego cheese, rind removed and cheese shaved into 32 thin slices
  • 8 small Bartlett pears

Directions

Cook pumpkin seeds in 1 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until puffed and beginning to brown, about 4 minutes. Transfer with a slotted spoon to paper towels and reserve oil. Season seeds with salt and pepper.

Whisk 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 in a slow stream, whisking until emulsified.

Divide greens and cheese among salad plates. Cut off 2 opposite sides of each pear (reserve for another use), and slice lengthwise. Arrange a pear slice on each plate and drizzle dressing over salads. Sprinkle with seeds.

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