Spicy Green Salad with Manchego and Pears

Ingredients for Spicy Green Salad with Manchego and Pears

• 45g green (hulled) pumpkin seeds (pepitas

• not toasted)

• 80ml plus 1 tablespoon olive oil, divided

• 45ml Sherry vinegar

• 1 teaspoon mild honey

• 1 teaspoon grainy mustard

• 4 cups packed spicy salad greens, such as radish greens, watercress, and/or rocket, tough stems discarded

• 950ml 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)

How to make Spicy Green Salad with Manchego and Pears

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.

Whisk together vinegar, honey, mustard, 1/4 teaspoons salt, and 1/8 teaspoons pepper. Add remaining 80ml olive oil and reserved oil from skillet in a slow stream, whisking until emulsified.

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 centre slice with stem and core. Arrange a pear slice on each plate and drizzle dressing over salads. Sprinkle with seeds.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.