Fall Greens Salad with Pumpkin seeds and Asiago

Ingredients:

• 1 head red leaf or butter lettuce
• 2 bunches of watercress, trimmed
• 2 cups baby spinach
• 1 medium minced shallot
• 2 TB balsamic vinegar
• 1 TB apple cider vinegar
• 1 tsp Dijon mustard
• 2 tsp honey
• 3/4 cup extra virgin olive oil, divided
• Sea salt and pepper, to taste
• 3/4 cup roasted, salted pumpkin seeds
• 1 6-ounce wedge of aged Asiago cheese, grated

Tear the lettuce into bite-size pieces and place in a large salad bowl. Add the watercress and spinach. Set aside. In a small bowl, mix the shallots and vinegar. Whisk in ¼ cup of the olive oil and the honey. Blend very well. Add remaining olive oil along with salt and pepper to taste. Pour dressing over salad and toss gently to coat. Sprinkle with pumpkin seeds and grated cheese to serve.

Dressing (minus the shallots) can be stored for up to roughly a week.

Per Serving (3.5 oz-wt.): 240 calories (170 from fat), 19g total fat, 7g saturated fat, 1g dietary fiber, 10g protein, 9g carbohydrate, 25mg cholesterol, 470mg sodium