Recipe - Roasted Pumpkin Seeds On Watercress And Pear Salad

1 One half cup Pumpkin seeds; see * Note
1 teaspoon Vegetable oil
1 One half teaspoon Coarse sea salt
3 tablespoon Lime juice
One half teaspoon Prepared mustard
Three fourths teaspoon Fine salt
One fourth teaspoon Freshlyground black pepper
1/3 cup Extravirgin olive oil
3 Ripe pears
3 bn Watercress; washed,
; large stems removed

* Note: Fresh pumpkin seeds reserved from pumpkin dishes such as "Pumpkin
Soup Served In Individual Roast Pumpkins" (the recipe for which is included
in this collection) and washed with strings removed.

Preheat oven to 325 degrees. Spread pumpkin seeds out on a baking sheet and
drizzle with oil. Toss well and sprinkle with coarse sea salt. Toss again.
Place pan in oven and roast 20 to 30 minutes until pumpkin seeds are light
brown. Remove from oven and let cool. In a small bowl, whisk together lime
juice, mustard, fine salt and pepper. Slowly drizzle in olive oil while
whisking so as to form an emulsion. Peel pears, cut each into quarters
lengthwise, cut out cores, and halve each quarter lengthwise. Place the
pears in a small bowl and drizzle on 2 tablespoons dressing to keep from
turning color. When ready to serve, toss watercress with remaining
vinaigrette and divide between eight plates. Place four wedges of pear on
each plate and sprinkle a generous amount of roasted pumpkin seeds over.
Serve. This recipe yields 8