Manchego, Pear and Pepita Salad

Directions

1. 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.
2. 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.