Mesclun With Pears And Pumpkin Seeds Recipes

WINTER SLAW WITH RED PEARS AND PUMPKIN SEEDS

Steps:

• Whisk orange juice, oil, vinegar, and mustard in a small bowl to combine. Season dressing with salt and pepper.
• Trim brussels sprouts and halve lengthwise. Remove larger leaves; place in a large bowl. Very thinly slice remaining cores; place in bowl with leaves. Add half of dressing and toss to coat; season with salt and pepper. Massage brussels sprouts gently to soften slightly. Add pears, beets, radicchio, and remaining dressing and toss well; season with salt and pepper. Serve slaw topped with pumpkin seeds.

ROASTED-PEAR AND GOAT CHEESE SALAD

Steps:

• Preheat oven to 350 degrees. To make the vinaigrette, combine the vinegars with the salt and pepper in a salad bowl. Slowly whisk in the pumpkinseed oil and then the canola oil. Adjust the seasoning with additional salt and pepper to taste, and set aside.
• Place pears in a roasting pan that has been lightly sprayed with oil. Lightly spray the pears, and roast for 40 minutes, or until golden and nearly soft. Remove from the oven, and allow to cool slightly.
• To assemble the salad, place the pear quarters in the center of each of four plates. Toss the mesclun with the vinaigrette; then, add the goat cheese in small pinches and toss carefully. Surround the pears with the goat cheese salad. Sprinkle the toasted pumpkin seeds over the arrangement. Drizzle 1 tablespoon pumpkinseed oil over the pears, and serve.

MESCLUN WITH PEARS AND PUMPKIN SEEDS

Steps:

• In skillet, heat pepitas 2-3 minutes until some start to pop. Cool and store in airtight container.
• Whisk vinegar, mustard and honey until blended. Add oil in slow stream and whisk until emulsified. Store in refrigerator up to 3 days.
• Combine sliced pears and dressing one hour before serving to prevent browning.
• In large bowl, combine pears/dressing, greens, toasted pumpkin seeds, and salt and pepper to taste.