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.