Approx. 1 lb. arugula, washed and air-dried
2 small pumpkins
1/3 cup olive oil
1 cup fresh ricotta, strained
1 cup pecans, chopped
½ cup olive oil
¼ cup Vinaigre du Banyuls or your favorite artisanal vinegar
1 T. honey
Sea salt

You will also need:
Cutting board
Baking sheets
Small sauté pan
Small mixing bowl or glass
Paper towels

Preheat the oven to 425oF (218oC).

Cut the pumpkins into quarters, remove the seeds and peel. Cut into ¾” squares. Place the pumpkin squares onto the baking sheets. Pour on the olive oil and mix until each piece of pumpkin is coated well with the oil. Roast in a hot oven for 20 minutes. Using a spatula, turn the pumpkin and stir it around on the baking pans. Then bake for another 10-15 minutes until golden brown. Remove from the oven and sprinkle with fleur de sel.

.Place the pecans  into a small, ungreased sauté pan. Toast over medium heat (watch them carefully – they burn very easily!) until lightly browned and aromatic. Set aside.

To make the dressing, mix ½ cup olive oil with the vinegar and the honey until the mixture comes together. Set aside.

Set out eight salad plates and spread out the arugula onto each plate. Top with the roasted pumpkin. Sprinkle the ricotta onto the salad. Top with pecans. Just before serving, drizzle with the dressing. Enjoy with freshly baked country bread.

Serves 8.

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