Manchego, Pear and Pepita Salad
Share
Manchego, Pear and Pepita Salad
Category
Salads
Author:
Submitted by Maxine Ferris, Traverse City, MI
Ingredients
Ingredients
- 1/3 cup hulled pumpkin seeds (pepitas, not toasted)
- 1/3 cup, plus 1 tablespoon Fustini’s Delicate SELECT olive oil, divided
- 3 tablespoons Fustini’s Sherry vinegar or Fustini’s 18 Year Traditional balsamic
- 1 teaspoon honey
- 1 teaspoon wholegrain mustard
- 4 cups arugula
- 4 cups frisse (curly endive)
- ½ pound piece of Manchego cheese cut into thin slices
- 8 small red or yellow Bartlett pears, preferably with stems
Directions
- Cook the pepita seeds in 1 tablespoon of olive 0il in a skillet over medium-low heat, stirring frequently until puffed and beginning to brown about 4 minutes. Transfer to paper towels with a slotted spoon, reserving the olive oil. Whisk together the vinegar, honey, mustard, ¼, teaspoon salt, and 1/8 teaspoon pepper. Add the remaining 1/3 cup olive oil along with the reserved oil in a slow stream, whisking until emulsified.
- Divide greens and cheese among 8 salad plates. Holding the pear by the stem, cut off 2 opposite sides of each pear Arrange slices of pear on each plate and drizzle with the dressing. Sprinkle with the pepita seeds.