Fall Greens Salad w/ Blue Cheese & Pumpkin Seed Brittle

Yields6 Servings
Total Time15 mins
Fall Greens Salad w/ Blue Cheese & Pumpkin Seed Brittle

Brittle
 1 cup sugar
 ½ tsp cayenne pepper
 1 tsp salt
 4 oz pumpkin seeds
 1 egg white
Vinaigrette
 1 tsp sugar
 ¼ cup sherry vinegar
 1 shallot (minced)
 1 sprig of fresh thyme leaves
 ¼ cup canola oil
 2 tbsp walnut oil
 2 tbsp pumpkin seed oil
 salt
 freshly ground black pepper
For the Salad
 6 cups mixed baby fall greens such as tatsoi, mizuna, arugula, beet
 1 cup blue cheese
 1 tbsp fresh chives (minced)
 fresh chervil sprigs

1

For the brittle, preheat the oven to 375 degrees Fahrenheit. Mix together the sugar, cayenne, salt, and pumpkin seeds in a medium bowl. Whisk the egg white in a mixing bowl until foamy but not stiff. Fold the egg white into the pumpkin seeds.

2

Line a baking sheet with a silicone mat or parchment paper. Spread the brittle mixture thinly and evenly on the silicone mat and bake until the brittle turns completely golden brown, 20–30 minutes. Remove from oven and set aside to let cool. Break the brittle roughly into 2-inch shards.

3

For the vinaigrette, whisk the sugar and sherry vinegar together in a large mixing bowl or salad bowl until the sugar has dissolved. Add the shallots and thyme. Whisk in the canola, walnut, and pumpkin seed oils. Season with salt and pepper.

4

For the salad, put the greens into the bowl with the vinaigrette and toss well. Divide the greens between 6 individual plates and crumble blue cheese on top of each. Scatter shards of pumpkin seed brittle, chives, and chervil sprigs over the tops of the salads.

Ingredients

Brittle
 1 cup sugar
 ½ tsp cayenne pepper
 1 tsp salt
 4 oz pumpkin seeds
 1 egg white
Vinaigrette
 1 tsp sugar
 ¼ cup sherry vinegar
 1 shallot (minced)
 1 sprig of fresh thyme leaves
 ¼ cup canola oil
 2 tbsp walnut oil
 2 tbsp pumpkin seed oil
 salt
 freshly ground black pepper
For the Salad
 6 cups mixed baby fall greens such as tatsoi, mizuna, arugula, beet
 1 cup blue cheese
 1 tbsp fresh chives (minced)
 fresh chervil sprigs

Directions

1

For the brittle, preheat the oven to 375 degrees Fahrenheit. Mix together the sugar, cayenne, salt, and pumpkin seeds in a medium bowl. Whisk the egg white in a mixing bowl until foamy but not stiff. Fold the egg white into the pumpkin seeds.

2

Line a baking sheet with a silicone mat or parchment paper. Spread the brittle mixture thinly and evenly on the silicone mat and bake until the brittle turns completely golden brown, 20–30 minutes. Remove from oven and set aside to let cool. Break the brittle roughly into 2-inch shards.

3

For the vinaigrette, whisk the sugar and sherry vinegar together in a large mixing bowl or salad bowl until the sugar has dissolved. Add the shallots and thyme. Whisk in the canola, walnut, and pumpkin seed oils. Season with salt and pepper.

4

For the salad, put the greens into the bowl with the vinaigrette and toss well. Divide the greens between 6 individual plates and crumble blue cheese on top of each. Scatter shards of pumpkin seed brittle, chives, and chervil sprigs over the tops of the salads.

Fall Greens Salad w/ Blue Cheese & Pumpkin Seed Brittle