Ensalada de calabaza delicata y rúcula con granada, hinojo y vinagreta de champán

Ingredientes

• 1 large delicata squash
• 3 tablespoons olive oil
• 5 ounces baby arugula
• 1 fennel bulb
• 2/3 cup pomegranate seeds
• Aged goat cheese, sliced or crumbled (optional)
• 1 medium shallot, peeled and minced
• 1/4 cup champagne vinegar
• 1 heaping tablespoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 tablespoon honey (optional)
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• Fresh ground pepper, to taste

Preparación

1. 1

   Preheat oven to 400°.

2. 2

   Wash the delicata with a vegetable brush. Trim the ends. Cut lengthwise, and scoop out the seeds. Slice crosswise into 1/2” pieces. Place on a baking sheet (on silpat or parchment, if desired). Drizzle with olive oil. Roast 10 minutes, then turn pieces. Return to oven for 10-15 minutes longer or until tender, cooked through and turning brown at the edges, which gives it a nice caramelized flavor.

3. 3

   Remove the delicata from the oven and let it cool. This can be done ahead and refrigerated up to a day before serving. Serve at room temperature.

4. 4

   Wash and thoroughly dry the arugula. Place in a large serving bowl.

5. 5

   Wash and trim the root end of the fennel. Cut away the stems where they connect at the root. Reserve for another use. Cut in half lengthwise and remove the hard core. Cut thin slices of about 2/3 of the bulb. Soak the sliced fennel in a bowl of cold water for at least 15 minutes. When ready to use, remove and drain on paper towel.

6. 6

   Prepare the champagne vinaigrette (instructions below). Drizzle about 2 ounces over the arugula and toss to coat. Refrigerate leftover dressing.

7. 7

   Add the sliced fennel and toss lightly. Sprinkle in the pomegranate seeds. Mix in half the cooled delicata squash, and arrange the rest over the top.

8. 8

   If adding goat cheese, cut thin pieces or gently break into large crumbles.

9. 9

   Place shallots, vinegar, Dijon mustard, lemon, and honey (optional) in a mini food chopper and process until smooth. Alternatively, you can use a blender. Add the olive oil and blend until creamy. Add salt and pepper. Adjust to taste.

10. 10

    Refrigerate until ready to use.