Pumpkin and arugula salad with goat cheese

Ingredients for 4 servings:

• 1 garlic clove(s)
• ½ pumpkin(s) (butternut or Hokkaido, approx. 400 g)
• 2 tbsp olive oil
• 4 tbsp lemon juice
• 1 tsp brown sugar
• salt and pepper
• 1 bunch arugula
• 1 frisée lettuce
• Goat’s cream cheese or soft goat’s cheese, 1 roll of it
• 2 tbsp honey (acacia honey)
• 2 tsp mustard, grainy (e.g. A l´Ancienne from Maille)
• 1 tsp lemon(s) – zest, grated
• 4 tbsp oil (sunflower oil)
• 4 tbsp oil (nut oil of your choice)
• Almond(s) Almond flakes for garnishing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

super delicious

Peel the garlic and slice thinly. Deseed the pumpkin and cut it crosswise, skin on, into small boats. Heat the olive oil in a pan and sauté the garlic. Add the pumpkin boats, 1 tablespoon of lemon juice, and brown sugar. Simmer for about 20 minutes until soft. The pumpkin can be eaten with the skin on, or you can simply peel it—it’s a matter of taste; I removed the skin after sautéing. Season with salt and pepper to taste. For the dressing, mix the honey, mustard, remaining lemon juice, grated lemon zest, sunflower oil, and nut oil. Cut small pieces from the goat cheese roll. Briefly toast the flaked almonds in a pan without fat. Trim the salads. Arrange on plates with the pumpkin and goat cheese. Drizzle with the dressing and serve sprinkled with the flaked almonds.