Mustard Greens Salad With Roasted Cheese Pumpkin And Goat Cheese

1. 1

   Preheat oven to 300 degrees.

2. 2

   Place nuts on a baking sheet, and bake until crisp and fragrant, about 5 minutes.

3. 3

   Remove from oven, and set aside.

4. 4

   Increase oven temperature to 450 degrees.

5. 5

   In a medium-size mixing bowl, combine pumpkin wedges, olive oil and salt and pepper to taste.

6. 6

   Toss pumpkin to coat well.

7. 7

   Place a heavy ovenproof skillet over medium-high heat for 2 minutes.

8. 8

   Add pumpkin, and saute until browned on the edges, 6 to 8 minutes.

9. 9

   Transfer pan to oven, and roast until tender but not falling apart, about 6 minutes.

10. 10

    Remove from oven and allow to cool.

11. 11

    Place mustard greens in a large mixing bowl.

12. 12

    Over the greens, sprinkle the walnut oil, vinegar and salt to taste.

13. 13

    Toss well, and adjust seasoning if necessary.

14. 14

    To serve, place a handful of greens on each of 4 plates.

15. 15

    On each plate arrange 2 slices of pumpkin partly on the greens, a large spoonful of goat cheese beside the greens and a sprinkling of toasted walnuts over the entire salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.