INGREDIENTS
2
Hearts romaine
1
Avocado
3/4 lb
Brussels sprouts
1 clove
Garlic
3
Green onions
3 cups
Greens, mixed
1 tsp
Italian herbs, dried
1
Pear
2 tsp
Dijon mustard
1 2/3 tbsp
Maple syrup
1/2 tsp
Paprika
2
Sea salt and freshly ground pepper
6 3/4 tbsp
Olive oil, extra-virgin
3 tbsp
White wine vinegar
1/3 cup
Pepitas, toasted
1/2 cup
Parmesan