18-Year Traditional balsamic · Salads · SELECT Delicate olive oil · Sherry vinegar ·Mar 26, 2024

Manchego, Pear and Pepita Salad

Name: Manchego, Pear and Pepita Salad
Ingredients: 1/3 cup hulled pumpkin seeds (pepitas, not toasted); 1/3 cup, plus 1 tablespoon Fustini’s Delicate SELECT olive oil, divided; 3 tablespoons Fustini’s Sherry vinegar or Fustini’s 18 Year Traditional balsamic; 1 teaspoon honey; 1 teaspoon wholegrain mustard; 4 cups arugula; 4 cups frisse (curly endive); ½ pound piece of Manchego cheese cut into thin slices; 8 small red or yellow Bartlett pears, preferably with stems

Submitted by Maxine Ferris, Traverse City, MI

Ingredients

1/3 cup hulled pumpkin seeds (pepitas, not toasted)
1/3 cup, plus 1 tablespoon Fustini’s Delicate SELECT olive oil, divided
3 tablespoons Fustini’s Sherry vinegar or Fustini’s 18 Year Traditional balsamic
1 teaspoon honey
1 teaspoon wholegrain mustard
4 cups arugula
4 cups frisse (curly endive)
½ pound piece of Manchego cheese cut into thin slices
8 small red or yellow Bartlett pears, preferably with stems

Directions

Cook the pepita seeds in 1 tablespoon of olive 0il in a skillet over medium-low heat, stirring frequently until puffed and beginning to brown about 4 minutes. Transfer to paper towels with a slotted spoon, reserving the olive oil. Whisk together the vinegar, honey, mustard, ¼, teaspoon salt, and 1/8 teaspoon pepper. Add the remaining 1/3 cup olive oil along with the reserved oil in a slow stream, whisking until emulsified.
Divide greens and cheese among 8 salad plates. Holding the pear by the stem, cut off 2 opposite sides of each pear Arrange slices of pear on each plate and drizzle with the dressing. Sprinkle with the pepita seeds.

Manchego, Pear and Pepita Salad