In a large mixing bowl, combine your salad mix, ½ of the cheese, and pumpkin seeds. Mix with tongs to fully incorporate. Set aside.
Over medium heat, in a sauté pan, heat olive oil. Add in your shallots and cook for 4-5 minutes. Then, add in your honey and sliced bacon and cook for another 2-3 minutes for flavors to mix. Remove from heat and let cool for 1 minute.
This salad recipe features pasture-raised bacon. You could substitute in pancetta instead, if preferred.
Add in salt, pepper, Pluck seasoning and thyme. Stir together.
If you don't have fresh thyme, consider adding in any other fresh herbs or dried herbs you have on hand for flavor and health benefits.
Pour warm vinaigrette over the salad. Mix well to combine. Top with remaining cheese. This salad is best served warm.
Extra virgin olive oil is used in this dressing. If you don’t have this, you could instead use avocado oil.