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VINAIGRETTE:
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Place mustard, garlic, salt and pepper in a wooden bowl. Using a fork, grind to a paste. Add vinegar, maple syrup and olive oil, whisking until smooth,
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SALAD:
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Remove top from pumpkin, scoop it insides and slice into wedges. Cut meat into 1/2-inch cubes.
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Remove fronds from fennel, cut bulb in half; slice one half, saving remaining half for future use.
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Toss pumpkin and fennel in half the vinaigrette. Place on baking sheet in 350F oven. Braise for 30 minutes, or until brown, Remove from oven.
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Place salad on plate; arrange pumpkin and fennel on top. Drizzle with remaining vinaigrette, and top with goat cheese and pumpkin seeds.
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TOASTED PUMPKIN SEEDS:
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Remove seeds from pumpkin. Spread on baking sheet, and let dry overnight.
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Rub the seeds between your hands to remove any dried bits of flesh, Toss seeds lightly in a bit of olive oil, enough to coat; add just enough salt to flavour. Return to baking sheet, and place in 225F oven. Roast for an hour and 15 minutes, turning occasionally.
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Let cool, then eat like a sunflower seed, or whole.
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VARIATION: Add cayenne or curry to olive oil for a bit of heat; cinnamon with honey or maple syrup for a hint of sweetness.
