Fall Pumpkin & Mushroom Salad

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• Step 1

  1. Prepare you pumpkin. Slice open, remove the seeds and peel or cut off the skin. Cube the pumpkin meat into 1″ to 2″ squares.

• Step 2

  2. Combine the pumpkin, shallots, mushroom tops and oil in a bowl and toss to coat.

• Step 3

  3. Put baking sheet under the broiler for about 15-20 minutes until pumpkin is slightly charred and cooked through.You will have to turn the veggies with a spatula a few times during the cooking to help them cook evenly. When veggies are cooked through transfer them to a bowl.

• Step 4

  4. Whisk the balsamic with the fresh lemon juice. If using a canned truffle mince about 1 oz and add it and 1 tablespoon of the oil truffle into the dressing. (If you are not using the truffle oil, use 1 tbsp olive oil) Whisk in the rosemary and let it sit for a minute to for the flavors to marry.

• Step 5

  5. Toss the dressing in the now warm to room temperature broiled veggies.

• Step 6

  6. Plate at this time a nice portion of greens and top it with the roasted veggies. If using a fresh truffle, slice 4 or 5 slices on a truffle slicer over each serving or drizzle a small (less is more here) amount of truffle oil last minute over each salad and serve.

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