Fennel Salad with Pear, Dried Cranberries and Cream Cheese Balls
Toast pumpkin seeds in a dry frying pan until fragrant. Remove from pan, let cool and coarsely chop. Sprinkle seeds in a small, shallow dish. Rinse and trim fennel and thinly slice with a knife or mandolin. Separate endive leaves, then rinse, shake dry and coarsely chop. Rinse beet leaves and gently spin dry. Rinse, quarter, remove core and cut pear into thin slices with a knife or mandolin. Mix pear with lemon juice. For the vinaigrette: Squeeze juice from orange. Whisk orange juice with vinegar, oil, and fennel seeds. Season with salt and pepper.
In a bowl, toss endive, fennel, pear, beet leaves and dried cranberries with vinaigrette. Divide salad among bowls. With a melon baller, scoop cream cheese into small balls. Roll cream cheese balls in chopped pumpkin seeds and arrange on the salads.