Fall Greens Salad with Pumpkin Seeds and Asiago
Serves: 6
This lovely salad assembles easily and makes a perfect side for many fall entrées. A combination of velvety butter lettuce and crisp baby spinach, roasted pumpkin seeds, slivers of Asiago cheese and balsamic vinaigrette brings a delicate dance of flavors to the table. Substitute equally peppery arugula for the watercress, if you like.
Yield: Serves 6 to 8Ingredients:
| 2 tablespoons | balsamic vinegar |
| 1 tablespoon | apple cider vinegar |
| 2 teaspoons | honey |
| 1 teaspoon | dijon mustard |
| 1 | shallot, finely chopped |
| 6 tablespoons | olive oil |
| 1/2 teaspoon | salt |
| ground black pepper, to taste | |
| 2 cups | baby spinach |
| 2 bunches | watercress, trimmed, leaves torn into bite-size pieces |
| 1 head | red leaf or butter lettuce, torn into bite-size pieces |
| 1/2 cup | roasted, salted pumpkin seeds |
| 3 ounces | aged asiago cheese, grated or shaved thinly with a vegetable peeler |
Directions:
In a large bowl, whisk together balsamic vinegar, apple cider vinegar, honey, mustard and shallot. Drizzle in oil while whisking constantly to make a vinaigrette and season with salt and pepper. Add spinach, watercress and lettuce and toss gently to coat. Scatter pumpkin seeds and cheese over the top and serve.
Source: wholefoodsmarket.com
