Endive Salad with Pears and Pumpkin Seeds

• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 1/2 cup extra-virgin olive oil
• Kosher salt
• 1 tablespoon extra-virgin olive oil
• 1/2 cup pumpkin seeds
• Kosher salt
• 3 Belgian endives (1 pound), cored and sliced 1 inch thick
• 1 head of frisee (8 ounces), core and dark green leaves discarded, white and light green leaves chopped into 2-inch pieces (8 cups)
• 1 large red dAnjou pear, cored, quartered and thinly sliced
• 3 scallions, thinly sliced on the diagonal

1. Make the vinaigrette In a medium bowl, combine the vinegar, lemon juice, mustard and honey.
2. While whisking constantly, slowly drizzle in the oil until well emulsified.
3. Season with salt.
4. Make the salad In a small skillet, heat the olive oil.
5. Toast the pumpkin seeds over moderate heat, stirring, until golden, 2 to 3 minutes.
6. Transfer to a paper towellined plate to drain; season with salt.
7. In a large bowl, toss the endives, frisee, pear and scallions with half of the vinaigrette and season with salt.
8. Transfer the salad to plates and top with the pumpkin seeds.
9. Serve the remaining vinaigrette on the side.

red wine vinegar, lemon juice, mustard, honey, extravirgin olive oil, kosher salt, extravirgin olive oil, pumpkin seeds, kosher salt, endives, red danjou pear, scallions

Taken from www.foodandwine.com/recipes/endive-salad-pears-and-pumpkin-seeds (may not work)