Roasted Pumpkin seeds also make an outstanding vinaigrette. Crush them in a food processor or mortar and pestle and combine them with vinegar, oil, honey, dijon mustard, shallots, and either mint or tarragon. I’d recommend using a lighter vinegar such as sherry, banyuls, or champagne as something like balsamic would be too overpowering. This would probably taste really good with Haggi’s Pumpkin and Fennel salad.

It also might take a bit more preparation than busy people are willing to spend, but I recommend it anyway because the result is almost decadent. You can substitute the leek for onion for a more inexpensive alternative. It’s definitely dinner-guest material.