Spicy Green Salad With Manchego And Pears

This is an amazing salad that you can make a unique sandwich with using this as the filling or you can just eat it plain with your cracker of choice.

Ingredients -

1/3 Cup Green Pumpkin Seeds (hulled, 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-pound) 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)
Salt and Fresh Cracked Black Pepper

Preparation:

1. In a small heavy skillet over medium-low heat cook the pumpkin seeds in 1 tablespoon of oil ,stirring frequently, until they are puffed and beginning to brown for approximately about 4 minutes.

2. With a slotted spoon transfer the seeds to a paper towel but reserve the oil.

3. With salt and pepper season them to taste.

4. Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

5. Add remaining 1/3 cup olive oil and reserved oil from skillet in a slow stream, whisking until emulsified.

6. Divide the greens and cheese among the salad plates.

7. 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.

8. Arrange a pear slice on each plate and drizzle the dressing over the salads.

9. Sprinkle with seeds.

Cooking Tip

Desired Result

Remember to taste as you go along adding the ranch dressing. You don’t want the flavor of the ranch to overpower the flavor of the fish.

Cooking Tip

Salmon

Be very very sure that when you are deboning the salmon you are very certain that you get all those tiny little sharp bones out of the mixture. You wouldn’t want one of those to stick you in the mouth.