1
Wash the Arcadian lettuce mix and pat it dry.
2
In a food processor or blender, combine the Dijon mustard, minced shallots, lemon juice, maple syrup, kosher salt, and ground black pepper. Blend until well combined.
3
Slowly add the canola blend oil to the blender while it's still running to emulsify the vinaigrette. Continue blending until the vinaigrette is smooth and well incorporated. Set aside.
4
Shred the aged white cheddar cheese using a grater or food processor. Reserve for later use.
5
In a dry skillet over medium heat, toast the pumpkin seeds until they become slightly golden and fragrant. Remove from heat and set aside.
6
In a large mixing bowl, combine the Arcadian lettuce mix, shredded aged cheddar cheese, and toasted pumpkin seeds.
7
Drizzle the Lemon Maple vinaigrette over the salad mixture and toss gently to coat all the ingredients.
8
Divide the salad among 4 plates, ensuring each plate receives an even amount of greens, cheese, and pumpkin seeds.
9
Serve immediately and enjoy!