Spicy Green Salad with Manchego and Pears

Ingredients

• 8 small purée of usa bartlett pear red yellow with stems)
• 4 cups salad leaves curly endive french packed ( curly endive)
• 1 teaspoon coarse mustard 
• 1 teaspoon honey 
• 0.5 pound manchego cheese with a cheese plane) shaved thin
• 0.3 cup olive oil divided
• 0.3 cup pumpkin seeds green hulled toasted () (pepitas; not )
• 4 cups radish greens such as radish greens, watercress, and/or arugula, tough stems discarded packed
• 3 tablespoons sherry vinegar 

Equipment

• frying pan
• paper towels
• whisk
• slotted spoon

Directions

1. Cook seeds in 1 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until puffed and beginning to brown, about 4 minutes.
2. Transfer with a slotted spoon to paper towels and reserve oil. Season seeds with salt and pepper.
3. Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
4. Add remaining 1/3 cup olive oil and reserved oil from skillet in a slow stream, whisking until emulsified.
5. Divide greens and cheese among salad plates.
6. Cut off 2 opposite sides of each pear (reserve for another use), leaving a 1/2-inch-thick lengthwise center slice with stem and core. Arrange a pear slice on each plate and drizzle dressing over salads.
7. Sprinkle with seeds.
8. Cooks' notes
9. · Pumpkin seeds can be toasted 2 days ahead and kept separately from oil, covered, at room temperature.· Greens can be washed and dried 1 day ahead and chilled, wrapped in paper towels, in a sealed bag.