Name: Spicy Green Salad with Manchego and Pears
Cook time: 20 min
Total time: 20 min
Yield: Makes 8 servings
Ingredients: 1/3 cup green (hulled) pumpkin seeds (pepitas; not toasted); 1/3 cup plus 1 tablespoon olive oil, divided; 3 tablespoons Sherry vinegar; 1 teaspoon mild honey; 1 teaspoon grainy mustard; 4 cups packed spicy salad greens, such as radish greens, watercress, and/or arugula, tough stems discarded; 4 cups 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)

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Spicy Green Salad with Manchego and PearsRomulo Yanes

The gutsy contrast of assertive greens with juicy pears, slivers of Manchego, and toasted pumpkin seeds lets guests know right from the beginning that this meal will be full of personality.

Cooks' notes

· Pumpkin seeds can be toasted 2 days ahead and kept separately from oil, covered, at room temperature. · Greens can be washed and dried 1 day ahead and chilled, wrapped in paper towels, in a sealed bag.

Recipe notes

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