| Time | Servings | Difficulty |
|---|---|---|
| 00:10 | 2 | Easy |
Introduction
To share
This pumpkin goat spinach salad is a real autumn salad. Both a complete dish and an appetizer, it is a gourmet, sweet and slightly spicy salad. It’s a salad that I had improvised seeing the leftover pumpkin cooked in my refrigerator. With good toasted bread, this salad is very tasty.
Ingredients
| 2 handfuls baby spinach | |
| 2 goat cheese affinés | |
| 2 tbsp sunflower oil | |
| 1 tbsp runny honey | |
| 1 tbsp mustard | |
| 1 tbsp sherry vinegar | |
| 150 g pumpkin cuit et froid |
Instructions
|
1
|
Cut the droppings into 4.
Pour 1 tablespoon of oil into a frying pan and bring to high heat. Fry the droppings quickly until they are golden. To book. |
|
2
|
Prepare the vinaigrette: mix the honey, mustard, remaining oil and vinegar. Emulsify.
Cut the pumpkin into cubes, set aside. |
|
3
|
In a salad bowl, pour the vinaigrette, the baby spinach, the pumpkin and mix.
Prepare the plates and place the dung on them. Adjust seasoning. To serve. |
