10 ounces fresh spring greens (could include baby spinach and arugula, mixed mesclun lettuces, overwintered kale and chard, dandelion leaves, pea sprouts, or whatever other greens are in season where you are)
1/2 cup shelled pumpkin seeds
1 cup grated Parmesan cheese
4 large radishes, cut in half and then into paper-thin slices
1/4 cup olive oil
1 tablespoon rice vinegar or citrus vinegar
Kosher salt and freshly-ground pepper to taste