Pumpkin and Arugula Salad with Hazelnuts, Ricotta and Sherry Vinaigrette

Recipe Date:
October 28, 2013
Serving Size:
6
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1 small pumpin (butternut squash works well too)
  • extra virgin olive oil
  • 4 cups baby arugula - washed & spun
  • 1/2 tsp nutmeg
  • 1/2 cup ½ cup sherry vinegar
  • 3/4 cup ¾ cup extra virgin olive oil
  • 2 tbsps dijon mustard
  • 2 honey
  • 1 tsp shallot, diced
  • 1 cup ricotta
  • 1/4 cup roasted, peeled and coarsely chopped hazelnuts
  • Sea salt and fresh cracked black pepper
Directions

To prep the pumpkin:

  • Preheat oven to 450 degrees
  • Peel the pumpkin, cut in half and remove the seeds, slice into slices approximately 2cm thick
  • Toss with the olive oil, salt and pepper to taste and the nutmeg
  • Bake for 20 minutes or until tender and lightly coloured
  • Remove from oven and cool to room temperature

To make the sherry vinaigrette

  • Place shallot, honey, mustard and vinegar in a blender
  • With the blender on high slowly drizzle in the olive oil
  • This will be used on both the pumpkin and arugula (see below)

Now put the 2 together:

  • Place the pumpkin in a bowl and drizzle with enough vinaigrette to just coat it
  • Arrange the pumpkin on 6 plates and place a dollop of ricotta on top of the pumpkin
  • Dress the arugula with the vinaigrette, mixing gently with your (clean!) hand
  • Place a nice pile of arugula on top of each dollop of ricotta
  • Sprinkle hazelnuts over the plates and enjoy!