Autumn Greens with Apples, Radishes, and Cheddar frico

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

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

Drizzle vinaigrette over salad mixture, and toss well to coat evenly. Serve immediately with cheddar frico.