Strawberry Greens Salad with Mache + Toasted Pepitas
1/2cupraw pumpkin seedsunsalted
2tablespoonswhite balsamic vinegar
1/2cupextra virgin olive oil
1cupthinly sliced strawberries
Wash and dry the mache lettuce and set it to the side.
To make the pepitas, heat a small saute pan over low heat. Toast the pumpkin seeds for 3 minutes, or lightly browned. Add in the tamari and honey, and stir well to coat. In a single layer, pour the pepitas onto a parchment lined baking sheet to cool. It’s ok if some stick together.
To make the vinaigrette, whisk together the balsamic, dijon and olive oil. Season with salt and pepper and set aside.
To assemble the salad, add the mache lettuce, strawberries and pepitas to a large bowl. Lightly dress with vinaigrette, top with crumbled goat cheese and serve.
If you can't find mache lettuce - baby spinach will work instead.