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FALL SALAD WITH ROASTED PEARS & TOASTED PUMPKIN SEEDS

Notes: 

Original recipe serves 6; this version serves 2.

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Ingredients: 

1 firm pear, Anjou or Bosc
1 Tablespoon. plus 1/8 cup EVOO
1/8 teaspoon sea salt, plus extra to taste
1/2 cup cider vinegar
1 1/2 Tablespoons apple juice
1/2 large shallot, minced
1 teaspoon whole-grain mustard
3/4 teaspoon firmly packed light brown sugar
Freshly ground pepper, to taste
1 Tablespoon unsalted pumpkin seeds, toasted
1 heaping cup mesclun
1/2 large head Belgian endive, leaves separated


 

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