Mesclun with Pears and Pumpkin Seeds

In skillet, heat pumpkin seeds on medium 2 to 3 minutes or until toasted and some start to pop. Cool completely. Toasted seeds can be stored in airtight container up to 1 week. In small bowl, with wire whisk, stir vinegar, Dijon, and honey until blended. Continue whisking and add oil in slow, steady stream. Whisk until well blended and emulsified. Dressing can be made ahead. Cover tightly and refrigerate up to 3 days. In large bowl, combine sliced pears, greens, toasted pumpkin seeds, dressing, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Toss until evenly coated. You can combine the dressing and pears up to 1 hour before serving to prevent the sliced pears from turning brown. When ready to serve, toss with the greens, pumpkin seeds, and seasonings.