Mesclun With Pears and Pumpkin Seeds

The base recipe is from from Good Housekeeping Nov 2010, but I used Newman's Own Balsamic Vinagrette dressing instead of this recipe and apples instead of pears.

• Ready In: 20 mins
• Serves: 12

Ingredients

• 1⁄4 cup  pepitas
• 3  tablespoons apple cider vinegar
• 1  tablespoon Dijon mustard
• 2  teaspoons honey
• 1⁄4 cup extra virgin olive oil
• 3  red pears, cored and thinly sliced
• 2 (5 ounce) packages  mixed baby greens

Directions

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