Rinse potatoes and carrots and make separately in little water. Drain and remove peel from both vegetables and cut into slices.
Mix well mustard, orange juice, sugar, pepper, horseradish and olive oil. Pour over potatoes and carrots and mix gently. Rinse pears, quarter and remove seeds, but do not peel, cut into strips and mix on the spot with the lettuce.
Roast pumpkin seeds without fat in a frying pan and sprinkle over the dressed leaf salad. Chives with scissors cut over it.
Tip: As an alternative to fresh chives, you can also use the freeze-dried.
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