Serves8
- Active time:20 min
- Start to finish:20 min
November 2007
The gutsy contrast of assertive greens with juicy pears, slivers of Manchego, and toasted pumpkin seeds lets guests know right from the beginning that this meal will be full of personality.
-
1/3
cup
green (hulled) pumpkin seeds (pepitas; not toasted)
-
1/3
cup
plus 1 tablespoon olive oil, divided
-
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
(1/2-lb) piece Manchego cheese, rind removed and cheese shaved into 32 thin slices (preferably with a cheese plane)
-
8
small red or yellow Bartlett pears (preferably with stems)
-
Cook 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), leaving a 1/2-inch-thick lengthwise center slice with stem and core. Arrange a pear slice on each plate and drizzle dressing over salads. Sprinkle with seeds.
Cooks’ notes: Pumpkin seeds can be toasted 2 days ahead and kept separately from oil, covered, at room temperature.
Greens can be washed and dried 1 day ahead and chilled, wrapped in paper towels, in a sealed bag.
