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!
