This delicious salad is packed with fresh flavor. Try making it for a light lunch, or serve it as a first course at your next dinner party.

Spicy Arugula Salad with Manchego and Pears
Serves: 8 | Prep Time: 15 minutes | Cook Time: 5 minutes

1/3 cup pepitas (untoasted pumpkin seeds)
1/3 cup plus 1 Tbsp. Joe’s Market Extra Virgin Olive Oil
3 Tbsps. white wine vinegar
1 tsp. honey
1 tsp. grainy mustard
¼ tsp. salt, plus additional for sprinkling on pepitas
1/8 tsp. pepper, plus additional for sprinkling on pepitas.
4 cups packed arugula
4 cups Belgian endive
1 half-pound piece Manchego, sliced thin
2 ripe red pears, cored and sliced thin

Over medium-low heat, cook pumpkin seeds in 1 Tbsp. oil stirring constantly, until puffed and beginning to brown, about 4 minutes. Transfer to a plate lined with paper towels and sprinkle lightly with salt and pepper. Reserve oil.

Whisk together vinegar, honey, mustard, salt and pepper. Add remaining olive oil and reserved oil from skillet in a slow stream, whisking until blended.

Divide Belgian endive between plates, fanning to create a semi-circle. Arrange arugula, pear slices and cheese on top. Drizzle with dressing. Sprinkle with pumpkin seeds.