Information

Ingredients

1/2 cup hulled pumpkin seeds

3 medium roasted garlic cloves

2 tablespoons plus 1 teaspoon apple cider vinegar

2 tablespoons unfiltered apple cider or unfiltered, unsweetened apple juice

6 tablespoons extra-virgin olive oil

Kosher salt

Freshly ground black pepper

2 heads butter lettuce, washed and torn into large pieces

Directions

1.) Toast the pumpkin seeds in a medium frying pan over medium heat until golden brown, about 5 minutes. Remove from the heat and set aside.

2.) Place the garlic, cider vinegar, apple cider or juice, and oil in a blender and blend until smooth and emulsified, about 20 seconds. Season well with salt and pepper.

3.) Place the lettuce in a large salad bowl, add the dressing, and toss to combine. Garnish with the toasted pumpkin seeds and serve immediately.