Once you discover this blue-cheese dressing, you wont just use it on this pumpkin salad - youll use it on everything!
- Heat half the oil in a large non-stick frying pan. Add half the pumpkin and cook, stirring, for 7 minutes or until tender. Transfer to a plate lined with paper towel. Season with salt. Repeat with remaining oil, pumpkin and salt.
- Meanwhile, heat a small frying pan over medium-high heat. Add the pine nuts and cook, stirring occasionally, for 5 minutes or until toasted. Transfer to a plate and set aside.
- To make the dressing, place egg yolks, mustard and lemon juice in the bowl of a food processor and process until the mixture begins to thicken. Add cheese and process until combined. With the motor running, gradually add the oil in a thin steady stream, stopping occasionally to scrape down the side of the bowl, until the mixture is thick, creamy and pale. Transfer to a bowl. Stir in hot water until combined. Season with salt and pepper.
- Combine the pumpkin and baby mesclun in a bowl. Divide among serving plates. Drizzle with blue-cheese dressing and sprinkle with toasted pine nuts. Serve with chargrilled chicken, if desired.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set