MUSTARD GREENS SALAD WITH ROASTED CHEESE PUMPKIN AND GOAT CHEESE

Steps:

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