Butter Lettuce and Pumpkin Seed Salad Recipe

• 1/2 cup hulled pumpkin seeds
• 3 medium roasted garlic cloves
• 2 tablespoons plus 1 teaspoon apple cider vinegar
• 2 tablespoons unfiltered apple cider or unfiltered, unsweetened apple juice
• 6 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 heads butter lettuce, washed and torn into large pieces

1. Toast the pumpkin seeds in a medium frying pan over medium heat until golden brown, about 5 minutes.
2. Remove from the heat and set aside.
3. Place the garlic, cider vinegar, apple cider or juice, and oil in a blender and blend until smooth and emulsified, about 20 seconds.
4. Season well with salt and pepper.
5. Place the lettuce in a large salad bowl, add the dressing, and toss to combine.
6. Garnish with the toasted pumpkin seeds and serve immediately.

pumpkin seeds, garlic, apple cider vinegar, apple cider, extravirgin olive oil, kosher salt, freshly ground black pepper, butter

Taken from www.chowhound.com/recipes/butter-lettuce-and-pumpkin-seed-salad-10710 (may not work)