Autumn salad with pumpkin, blue cheese, hazelnuts, watercress and ratafia vinaigrette
Pumpkin is one of those great seasonal ingredients that we use to welcome November, so it will feature in quite a few recipes over the next few weeks. This week, we wanted to start with a very complete salad: with pumpkin, blue cheese, hazelnuts, watercress, and a ratafia vinaigrette. Who said salads are boring?
This recipe will only take about forty minutes to prepare. And it will be a productive effort, as it will yield ten servings.
(Roasted pumpkin)
1kg Violin Pumpkin
EVOO
Shall
Pepper
Cut the pumpkin in half, season with salt and pepper, add a little oil, and place in the oven, preheated to 200ºC, for 20 minutes. Let it cool and portion it.
(Ratafia vinaigrette)
80ml EVOO
30ml Cabernet Vinegar
80ml ratafia
Shall
Place the ratafia in a saucepan and reduce it by half over medium heat. Use the reduced ratafia to make a vinaigrette by mixing it with the remaining ingredients.
Toast the hazelnuts and slice them, portion the blue cheese and plate alongside the watercress, pumpkin and ratafia vinaigrette.