Field of Greens Salad with Pepita Vinaigrette Dressing

1. In a dry skillet, toast pepitas over medium heat, about 5 to 10 minutes or until puffed and golden. Dissolve 1/2 teaspoon salt in the lemon juice and add to skillet with the hot pepitas.  Swirl to coat seeds and cook until dry. Transfer toasted pepitas to a plate.
2. To make dressing: Place extra virgin olive oil, lemon juice and zest, salt, pepper and half the toasted pepitas (reserve half for garnish) in a blender and blend very briefly – just enough to roughly chop the toasted pepitas. Set aside.
3. To make toasts: In a bowl with a fork mash avocado halves, blue cheese, olive oil, lemon juice, salt and pepper. Spread avocado blue cheese mash onto sourdough toast and top with thinly sliced tomatoes.
4. Place assorted cleaned and dried greens in a large bowl and add remaining whole toasted pepitas, sliced avocado and tomato wedges. Drizzle pepita dressing over salad, toss lightly with clean hands to coat each component. Place on salad plates and garnish with avocado blue cheese toast and a tomato wedge. Serve immediately.

Copyright © 2013, Mary Sue Milliken and Susan Feniger, bordergrill.com