apple cider vinegar
extra virgin olive oil
red pears, cored and thinly sliced
2 (5 ounce) packages
mixed baby greens
- 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.