Pumpkin Vinaigrette Food

PUMPKIN VINAIGRETTE

Steps:

• Combine all ingredients except the olive oil into a
• small bowl. Whisk well. Add olive oil and whisk
• until incorporated. Makes 1 cup.

MIXED GREENS WITH PUMPKIN VINAIGRETTE

Steps:

• Heat a grill or grill pan until very hot. Brush 1 tablespoon olive oil on onion rounds; season with salt and pepper. Place on grill; cook until lightly charred and soft, about 6 minutes. Transfer to a plate; set aside.
• Heat 1 tablespoon olive oil in medium skillet over medium-low heat. Add the pumpkin seeds and cook, stirring occasionally, until golden, about 18 minutes, being careful that the seeds don't jump from the skillet as they pop. Set skillet aside to cool.
• Place half of the cooked pumpkin seeds in the bowl of a food processor; add a pinch of salt, and pulse until finely ground. With the machine running, slowly add the remaining 6 tablespoons olive oil. Add the lemon juice, and season with salt and pepper. Set the pumpkin vinaigrette aside.
• When ready to serve, combine both lettuces and the grilled onion in a large bowl. Pour the reserved vinaigrette over the top, and toss the salad to combine.

PUMPKIN SEED VINAIGRETTE

Steps:

• Preheat oven to 325 degrees. Spread the pumpkin seeds on a baking sheet and lightly toast them for 3 to 4 minutes in the oven.
• Put half the toasted seeds, the pumpkin puree, garlic, turmeric and 1/2 cup of the vinegar in a small saucepan. Cook over medium heat for 4 to 5 minutes until reduced by a third. Remove the pan from the heat and whisk in the oil. Stir in the remaining 2 tablespoons of vinegar and season with salt and pepper.
• Puree the mixture in a blender for 30 seconds. Set aside and keep warm. At serving time, use remaining pumpkin seeds as garnish.