Balsamic Roasted Pumpkin With Goat Cheese, Lentils And Crispy Fried Shallots

• the salad: the whole shabang
• 1 small to medium pumpkin, chopped and peeled *if it's too difficult to peel prior to roasting, allow pumpkin to cool and remove skin afterwards
• 1 cup dried French lentils
• 4 oz goat cheese (1 small log)
• 1 shallot, peeled and cut into thin rounds or half-moon shapes
• olive oil for "frying" the shallots
• 1-2 Tbsp olive oil for drizzling, extra for roasting
• salt and pepper to taste
• balsamic reduction
• 6 Tbsp balsamic vinegar

1. Preheat oven to 4oo degrees. Soak lentils for 10 minutes.
2. In a large mixing bowl, toss pumpkin with 1-2 tablespoons olive oil and season lightly with salt.rnSpread on a cookie sheet or in a roasting pan and roast until soft, about 30-40 minutes.
3. Meanwhile, cook lentils in salted, boiling water until soft, about 30 minutes.
4. Pour about 1 inch worth of olive oil into a small-medium heavy pan or skillet (enough oil to cover shallots). Heat oil over medium-high and fry shallots for 3 to 5 minutes until crispy, golden brown. Remove and drain excess oil on a paper towel.
5. Toss pumpkin with balsamic reduction and mix with lentils and goat cheese. Drizzle with remaining tablespoon of olive oil and garnish with crispy shallots.
6. Heat balsamic vinegar in a small saucepan on medium-low and reduce to about half, about 10-15 minutes.

salad, pumpkin, goat cheese, shallot, olive oil, olive oil, salt, balsamic reduction, balsamic vinegar

Taken from food52.com/recipes/1585-balsamic-roasted-pumpkin-with-goat-cheese-lentils-and-crispy-fried-shallots (may not work)