Recipes

Spicy Green Salad with Manchego and Pears

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Spicy Green Salad with Manchego and Pears

Spicy Green Salad with Manchego and Pears

amanda

Equipment

  • Salad Spinner

  • Cheese Grater

  • Cutting Board Set

  • Sharp Chef's Knife

  • Glass Mixing Bowl Set

  • Spice Grinder

Ingredients

  • 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-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)

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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.
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