Mustard Greens Salad With Roasted Cheese Pumpkin And Goat Cheese

• 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

1. Preheat oven to 300 degrees.
2. Place nuts on a baking sheet, and bake until crisp and fragrant, about 5 minutes.
3. Remove from oven, and set aside.
4. Increase oven temperature to 450 degrees.
5. In a medium-size mixing bowl, combine pumpkin wedges, olive oil and salt and pepper to taste.
6. Toss pumpkin to coat well.
7. Place a heavy ovenproof skillet over medium-high heat for 2 minutes.
8. Add pumpkin, and saute until browned on the edges, 6 to 8 minutes.
9. Transfer pan to oven, and roast until tender but not falling apart, about 6 minutes.
10. Remove from oven and allow to cool.
11. Place mustard greens in a large mixing bowl.
12. Over the greens, sprinkle the walnut oil, vinegar and salt to taste.
13. Toss well, and adjust seasoning if necessary.
14. To serve, place a handful of greens on each of 4 plates.
15. 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.

walnuts, peeled cheese pumpkin, olive oil, kosher salt, greens, walnut oil, herb vinegar, goat cheese

Taken from cooking.nytimes.com/recipes/510 (may not work)