Ingredients:

1 bunch wild arugula or mixed greens
1 beet
1 pear
1/2 cup pumpkin seeds, candied (see instructions below)
1/2 cup dried black mission figs, sliced
2 tbsp crumbled goat cheese (optional)

Candied Pumpkin Seeds:
2 cups pumpkin seeds
1 tbsp ground ginger
1/4 cup maple syrup
1/2 tsp fine sea salt

Dressing:
4 lemons, juiced
2 tbsp honey
1/3 cup extra virgin olive oil
1/4 tsp sea salt
Freshly ground black pepper

Directions:

Preheat oven to 200°F (95°C)

1. Candied Pumpkin Seeds: Mix all ingredients together, place on a baking tray, and lightly roast in oven for 10 to 15 minutes.
2. Dressing: With sharp paring knife, cut away the ends and outer peel of the lemons, along with the seeds, leaving some of the white pith. Cut the lemons in halves or quarters, and add to blender with honey. Blend on high speed for about a minute to break up. With the blender running on medium speed, slowly pour in the olive oil. Season with salt and pepper to taste.
3. Beet Salad: Steam beet, and allow it to cool. Cut into heart-shaped slices, or shave on a mandolin. Cut pear into shavings with a peeler.
4. In a large mixing bowl, gently toss the greens, beet and pear with enough dressing to generously coat. Divide among serving plates, and sprinkle with candied pumpkin seeds, dried figs and goat cheese.