Roasted pumpkin seeds on watercress and pear salad

8 servings

Ingredients

Quantity Ingredient
1½ cup Pumpkin seeds; see * Note
1 teaspoon Vegetable oil
1½ teaspoon Coarse sea salt
3 tablespoons Lime juice
½ teaspoon Prepared mustard
¾ teaspoon Fine salt
¼ teaspoon Freshly-ground black pepper
⅓ cup Extra-virgin olive oil
3 Ripe pears
3 bunches Watercress; washed,
; large stems removed

Directions

* Note: Fresh pumpkin seeds reserved from pumpkin dishes such as "Pumpkin Soup Served In Individual Roast Pumpkins" (the recipe for which is included in this collection) and washed with strings removed.

Preheat oven to 325 degrees. Spread pumpkin seeds out on a baking sheet and drizzle with oil. Toss well and sprinkle with coarse sea salt. Toss again.

Place pan in oven and roast 20 to 30 minutes until pumpkin seeds are light brown. Remove from oven and let cool. In a small bowl, whisk together lime juice, mustard, fine salt and pepper. Slowly drizzle in olive oil while whisking so as to form an emulsion. Peel pears, cut each into quarters lengthwise, cut out cores, and halve each quarter lengthwise. Place the pears in a small bowl and drizzle on 2 tablespoons dressing to keep from turning color. When ready to serve, toss watercress with remaining vinaigrette and divide between eight plates. Place four wedges of pear on each plate and sprinkle a generous amount of roasted pumpkin seeds over.

Serve. This recipe yields 8 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6294 broadcast 10-30 1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

10-31-1996

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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