MUSTARD GREENS SALAD WITH ROASTED CHEESE PUMPKIN AND GOAT CHEESE

Mustard Greens Salad With Roasted Cheese Pumpkin And Goat Cheese image

Provided by Amanda Hesser

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 8

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Ingredients

1/4 cup toasted walnuts
1/2 pound peeled cheese pumpkin or sugar pumpkin, cut into 8 half-inch wedges
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/2 pound mustard greens, trimmed and washed
2 tablespoons walnut oil
2 teaspoons herb vinegar
1/4 pound fresh curd goat cheese

Steps:

Preheat oven to 300 degrees. Place nuts on a baking sheet, and bake until crisp and fragrant, about 5 minutes. Remove from oven, and set aside.
Increase oven temperature to 450 degrees. In a medium-size mixing bowl, combine pumpkin wedges, olive oil and salt and pepper to taste. Toss pumpkin to coat well. Place a heavy ovenproof skillet over medium-high heat for 2 minutes. Add pumpkin, and saute until browned on the edges, 6 to 8 minutes. Transfer pan to oven, and roast until tender but not falling apart, about 6 minutes. Remove from oven and allow to cool.
Place mustard greens in a large mixing bowl. Over the greens, sprinkle the walnut oil, vinegar and salt to taste. Toss well, and adjust seasoning if necessary.
To serve, place a handful of greens on each of 4 plates. 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.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 364 milligrams, Sugar 2 grams