Heat a dry frying pan over a medium heat, then add the pumpkin seeds and toast them for a few minutes, shaking often until they just start to darken slightly. Reserve 2 tablespoons of them to garnish, and pour the remainder into a food processor or blender. Add the rest of the dressing ingredients, plus 2 tbsp of water, and blitz until fairly smooth.
To assemble the salad, chop the radicchio into bite sized pieces and add them to a large serving bowl with the other salad leaves then toss.
Core the pear and apple and thinly slice them with the skins on. Add them to the salad along with the dressing and toss.
Serve sprinkled with the parsley, reserved pumpkin seeds and sesame seeds and season with salt and pepper.