Pumpkin and Arugula Salad with Hazelnuts, Ricotta and Sherry Vinaigrette

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!