Summary

Ingredients

• 150 g lamb`s lettuce
• 100 g radicchio
• 0.5 ½ Hokkaido pumpkin (se) (small specimen)
• 4 spring onion (s)
• 150 g soft oat cheese, milder
• 1 handful walnuts, peeled and halved
• 1 ½ tablespoon balsamic cream
• 1 tablespoon lemon juice
• 3 tablespoon olive oil (or more)
• 0.5 teaspoon ½ mustard
• 2 tablespoon vegetable broth (prepared, no powder)
• 1 teaspoon honey
• thyme
• rosemary
• salt and pepper
• sugar

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Instructions

1. Core half of the pumpkin and cut into wedges. Mix with 1 tablespoon of olive oil, salt, thyme and rosemary and place in a baking dish. Bake at 180 degrees for 20 minutes.
2. In the meantime, clean and wash the lamb`s lettuce, cut the radicchio into strips. Cut the spring onions into larger pieces and the goat cheese into slices. Take the pumpkin wedges out of the oven and mix with the spring onions, place goat cheese on top and drizzle with a little honey. Bake for another 10 minutes.
3. For the dressing, mix or shake balsamic cream, lemon juice, about half a teaspoon of salt, pepper, a pinch of sugar, mustard and vegetable stock well. Then fold in 2 tablespoons of olive oil and season to taste. Mix the dressing with the lettuce in a bowl and then distribute on 4 plates.
4. Let the pumpkin wedges with the goat cheese cool down until they are still lukewarm. Serve with the halved walnuts on the lettuce.