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1. Wash the parsley and mint and spin or pat dry.
2. In a medium mixing bowl, whisk together the vinegar and oil until the oil is emulsified. Toss the parsley with the dressing and season with flakey salt and cracked black pepper.
3. Arrange toast on a platter or large cutting board and drizzle generously with black pumpkin seed oil. Top with the parsley salad and serve.