Witlof, blue cheese and prosciutto salad

1.Place the pepitas in a frying pan over a medium-high heat and toast for 3-4 minutes until golden, stirring occasionally. Remove from the heat and set aside.

2.Place the mustard seed oil, vinegar and chives in a bowl and whisk to combine. Add the pepitas and season with salt and pepper.

3.Arrange the witlof, cheese, prosciutto and chives on serving plates and drizzle with the dressing. Season with cracked black pepper and serve with crusty bread.