Spicy Green Salad with Manchego and Pears
A sophisticated salad featuring spicy greens, toasted pumpkin seeds, shaved Manchego cheese, and fresh Bartlett pears, dressed in a honey-sherry vinaigrette. This elegant combination offers a perfect balance of peppery greens, nutty cheese, sweet pears, and crunchy seeds.
Ingredients
- •⅓ cup green (hulled) pumpkin seeds (pepitas; not toasted)
- •⅓ cup olive oil
- •3 tablespoons Sherry vinegar
- •1 teaspoon mild honey
- •1 teaspoon grainy mustard
- •4 cups packed spicy salad greens
- •4 cups packed frisée
- •½ pound Manchego cheese
- •8 whole Bartlett pears
Cooking Instructions
- 1.
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.
4 min
- 2.
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.
5 min
- 3.
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.
10 min
