Autumn salad with roasted pumpkin, caramelized pear, blue cheese and walnuts

Ingredients for 4 servings:

• 4 portions of salad (e.g. lamb’s lettuce, oak leaf lettuce, frisee or lollo)
• 1 pear(s), ripe
• 1 tsp sugar
• 150 g pumpkin(s), Hokkaido (with edible skin)
• 1 tbsp butter
• nutmeg
• 10 walnuts
• 300 g blue cheese (Roquefort, Stilton or Gorgonzola)
• 3 tbsp vinegar (white wine vinegar)
• 7 tbsp oil (grape seed oil)
• 1 tbsp pumpkin seed oil
• salt and pepper
• Sugar

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash and trim the lettuce. Peel and quarter the pear, remove the core, and cut diagonally into diamond shapes. Caramelize the sugar in a pan and briefly toss the pear in it. Cut the pumpkin, still with the skin, into pieces or wedges. Briefly fry or cook these in a pan with butter. Season with salt, nutmeg, and pepper. Roughly chop the walnuts and lightly toast them in a pan without oil. Whisk the vinegar and spices in a bowl. Slowly add both oils. To serve: Arrange the salad on a plate and toss with the dressing. Crumble the cheese and scatter it on top along with the pear, pumpkin, and nuts. Enjoy!