Follow these steps for perfect results
pepitas
toasted
apple cider vinegar
Dijon mustard
honey
extra virgin olive oil
red pears
cored and thinly sliced
mixed baby greens
Heat pepitas in a skillet for 2-3 minutes until they start to pop.
Cool the pepitas and store in an airtight container.
Whisk apple cider vinegar, Dijon mustard, and honey together until blended.
Slowly add extra virgin olive oil while whisking until the dressing is emulsified.
Store the dressing in the refrigerator for up to 3 days.
Combine sliced pears and dressing one hour before serving to prevent browning.
In a large bowl, combine the pears with dressing, mixed baby greens, toasted pumpkin seeds, salt, and pepper to taste.
Expert advice for the best results
Toast the pepitas carefully to avoid burning.
Adjust the honey in the dressing to your preferred level of sweetness.
Add crumbled goat cheese for extra flavor.
Everything you need to know before you start
5 minutes
Dressing and toasted pepitas can be made ahead.
Arrange the salad artfully on a plate, scattering extra pepitas on top.
Serve as a side dish or light lunch.
Pair with grilled chicken or fish.
Light and crisp
Complements the pear and vinegar flavors.
Discover the story behind this recipe
A modern salad incorporating regional ingredients.
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