Spicy Green Salad with Manchego and Pears

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Endive

  Raw

  4 cup, chopped or 200g

• Pears

  Raw

  8 small or 1.18kg

• Olive oil

  Salad or cooking

  ¹¹⁄₁₆ cup or 151g

• Parmesan cheese

  Hard

  8 oz or 227g

• Pumpkin and squash seeds

  Seeds, whole, roasted, without salt

  ⅓ cup or 21g

• Red wine vinegar

  3 tbsp or 45g

• Honey

  1 tsp or 7g

• Arugula

  Raw

  4 cup or 80g

• Mustard

  Prepared, yellow

  1 tsp or 1 packet or 5g

Directions

1. Thinly shave Parmesan into slices.
2. 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.
3. Whisk together vinegar, honey, mustard, salt, and pepper. Add remaining 1/3 cup olive oil and reserved oil from skillet in a slow stream, whisking until emulsified.
4. 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.