© Christina Holmes
Active Time
30 MIN
Total Time
30 MIN
Serves : 6

Pumpkin seeds give this fall salad from chef Dan Holzman of NYC’s Meatball Shop toasted flavor and crunch. Slideshow: More Salad Recipes

How to Make It

Step 1    Make the vinaigrette

In a medium bowl, combine the vinegar, lemon juice, mustard and honey. While whisking constantly, slowly drizzle in the oil until well emulsified. Season with salt.

Step 2    Make the salad

In a small skillet, heat the olive oil. Toast the pumpkin seeds over moderate heat, stirring, until golden, 2 to 3 minutes. Transfer to a paper towel–lined plate to drain; season with salt.

Step 3    

In a large bowl, toss the endives, frisée, pear and scallions with half of the vinaigrette and season with salt. Transfer the salad to plates and top 
with the pumpkin seeds. Serve the remaining vinaigrette on the side.

Make Ahead

The vinaigrette can be refrigerated overnight. The toasted pumpkin seeds can be stored in an airtight container overnight.

Suggested Pairing

Lively, ripe Oregon Pinot Gris.

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