Spicy Arugula Salad With Pumpkin-Crusted Brie

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Ingredients

Pumpkin Seeds:

1 cup pumpkin seeds, toasted

3/4 teaspoon ground cumin

3/4 teaspoon ground coriander

1/2 teaspoon chile powder

1/8 teaspoon turmeric

1 teaspoon kosher salt

Vinaigrette:

1/2 cup extra virgin olive oil

3 tablespoons Champagne vinegar

1 shallot, finely chopped

Kosher salt and pepper to taste

Salad:

2 (6-ounce) rounds of Brie, well chilled

1 tablespoon canola oil

8 cups arugula, washed and spun dry

8 beets, roasted, peeled and cut into quarters

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