Wash the Arcadian lettuce mix and pat it dry.
In a food processor or blender, combine the Dijon mustard, minced shallots, lemon juice, maple syrup, kosher salt, and ground black pepper. Blend until well combined.
Slowly add the canola blend oil to the blender while it's still running to emulsify the vinaigrette. Continue blending until the vinaigrette is smooth and well incorporated. Set aside.
Shred the aged white cheddar cheese using a grater or food processor. Reserve for later use.
In a dry skillet over medium heat, toast the pumpkin seeds until they become slightly golden and fragrant. Remove from heat and set aside.
In a large mixing bowl, combine the Arcadian lettuce mix, shredded aged cheddar cheese, and toasted pumpkin seeds.
Drizzle the Lemon Maple vinaigrette over the salad mixture and toss gently to coat all the ingredients.
Divide the salad among 4 plates, ensuring each plate receives an even amount of greens, cheese, and pumpkin seeds.
Serve immediately and enjoy!