Look for pumpkinseed oil in gourmet shops or health-food stores.

　　

Ingredients

serves 10 to 12

　　2 tablespoons sherry vinegar

　　2 teaspoons Dijon mustard

　　Coarse salt and freshly ground pepper

　　1/4 cup pumpkinseed oil

　　6 tablespoons extra-virgin olive oil

　　2 Granny Smith apples

　　6 radishes, scrubbed and trimmed

　　9 cups mixed greens (about 3/4 pound), washed and dried

　　Cheddar Frico (recipe follows)

　　

Cheddar Frico

10 ounces sharp white Cheddar cheese, grated (about 5 cups)

　　1 tablespoon all-purpose flour

　　(makes 26)

　　

Step 1

Make the vinaigrette: In a small bowl, whisk together the vinegar and mustard; season with salt and pepper. Whisking constantly, slowly add the pumpkinseed oil and then the olive oil in a steady stream until thick and emulsified.

　　

Step 2

Slice the apples and radishes on the thinnest setting of a mandoline or with a sharp knife. Place in a serving bowl; add the mixed greens, and toss to combine.

　　

Step 3

Drizzle the vinaigrette over the salad mixture, and toss well to coat evenly. Serve immediately with Cheddar Frico.

　　

Cheddar Frico

Step 4

In a medium bowl, toss together the cheese and flour. Heat a large nonstick skillet over medium-low heat. Sprinkle about 1 1/2 tablespoons of the cheese mixture into the skillet to form a 4-inch round.

　　

Step 5

Cook until the cheese is starting to melt and become firm, 1 1/2 to 2 minutes. Using a small offset spatula, turn; continue cooking until it is firm and slightly golden, 15 to 30 seconds more.

　　

Step 6

Immediately drape the frico over a rolling pin, and let cool slightly to set the shape. Repeat with the remaining cheese mixture. If the skillet gets too hot and the frico begin to color too quickly, remove from heat for several minutes before proceeding.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.