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Cook the pepita seeds in 1 tablespoon of Fustini’s Single Varietal 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 Fustini’s Sherry Vinegar or Fustini’s 18 Year Traditional Balsamic Vinegar, Great Lakes honey, mustard, ¼ teaspoon salt and 1/8 teaspoon pepper. Add remaining 1/3 cup Fustini’s Single Varietal 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, leaving ½ inch thick lengthwise center slice with stem and core. Arrange slice of pear on each plate and drizzle with the dressing. Sprinkle with the pepita seeds.
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