Arugula, Radish and Pumpkin Seed Salad

Serves 4 to 6

1 large bag organic wild arugula (baby or regular) and / or other mixed organic greens (e.g., mesclun)
3 to 4 red radishes, well washed, ends trimmed, sliced thinly
3 organic scallions, well washed, green part only, thinly sliced
1/2 cup toasted pumpkin seeds

For the vinaigrette:  Whisk together 6 tablespoons of raw apple cider vinegar with 7 tablespoons extra-virgin olive oil.

For the pumpkin seeds.  Preheat oven to 350ºF.  Line a heavyweight baking sheet with parchment paper.  Spread pumpkin seeds out on sheet; evenly distribute. Roast apx. 10 minutes, or until golden brown. Transfer roasted pumpkin seeds to a bowl or plate to cool.

Prepare greens: Agitate greens in large bowl of filtered water with 1 tablespoon of apple cider vinegar.
Spin greens in a salad spinner until dry.

Place greens in a large serving bowl. Add radishes, thinly sliced scallions and toasted pumpkin seeds. Drizzle vinaigrette over greens and gently toss, mixing well.  Season with Celtic sea salt, to taste.