Heirloom Pumpkin and Apple Salad

Tim Graham from Nico Osteria
Seasonal
Salads
Autumn
Ingredients:
- 3 lb heirloom pumpkin
- 3 lb heirloom apples
- 2 lb fennel salami, julienne
- 2 lb fresh goat cheese
- 4 tbsp champagne vinegar
- 2 tbsp parsley, chopped
- 1 clove garlic, minced
- 6 oz extra virgin olive oil
- 1 pinch chile flake
- 1 lemon
- Salt and pepper to taste
Instructions:
- Peel the pumpkin and cut into 1⁄2” cubes. Toss in a bit of olive oil, season with salt and roast at 350 degrees Fahrenheit until soft
- Julienne the apples and toss in a bit of lemon juice to keep color
- Combine the champagne vinegar, parsley, garlic, EVOO, salt and chili flake to make a dressing
- Toss the roasted pumpkin, apples and salami in the dressing. Fold in the goat cheese at the end
To serve:
Serve garnished with more fresh chopped parsley