Recipe by Christopher Israel. Serves 4.
Ingredients
For the vinaigrette
3-4 tablespoons rice wine vinegar
1/2 cup peanut or canola oil
1/2-1 teaspoon sugar (or to taste)
Salt and pepper to taste
For the salad
1 small sugar pumpkin, peeled, seeded, roasted, cooled and cut into bite-sized pieces
2 Asian pears, quartered and thinly sliced
Plenty of mizuna, watercress or other greens
Handful pine nuts, lightly toasted
Crumbled feta cheese
1/4 cup pickled red onions or to taste, chopped
Directions
Whisk together all ingredients for the vinaigrette.
Toss together pumpkin, pears and pinenuts with vinaigrette. (You may have some vinaigrette left over). Top with pine nuts, feta cheese and pickled red onions.
