- In medium mixing bowl, combine white balsamic vinegar, ½ of lemon zest, lemon juice, sea salt and fresh cracked pepper.
- Drizzle in roasted walnut oil and whisk until emulsified.
- In large salad bowl, drizzle vinaigrette over sweet pea greens mixture and gently toss.
- Place greens on serving platter or individual salad plates.
- Top with toasted pumpkin seeds and freshly grated parmesan and remaining lemon zest.