Crunchy Winter Slaw With Asian Pear And Manchego

• 1/3 cup raw pumpkin seeds (pepitas)
• 1 teaspoon plus 1/4 cup olive oil
• Kosher salt, freshly ground pepper
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons pure maple syrup
• 4 cups very thinly sliced green cabbage and/or fennel
• 1 1/2 cups matchsticks Asian pear (from about 1/2 large)
• 1 1/2 cups matchsticks peeled celery root (from about 1/4 small) or celery
• 1 1/2 cups matchsticks peeled daikon (from about 1/2 medium)
• 3 ounces Manchego cheese, shaved, divided

1. Preheat oven to 350u0b0F. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds.
2. Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, and remaining 1/4 cup oil in a medium bowl; season dressing with salt and pepper.
3. Combine cabbage and/or fennel, Asian pear, celery root, daikon, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.

pumpkin seeds, olive oil, kosher salt, lemon juice, mustard, maple syrup, very, asian pear, celery root, manchego cheese

Taken from www.epicurious.com/recipes/food/views/crunchy-winter-slaw-with-asian-pear-and-manchego (may not work)