1 garlic clove, finely chopped
1 shallot, finely chopped
1 tablespoon rosemary, finely chopped
1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
3/4 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 small pumpkin, halved and cut into thin skin-on slices
4 cups baby arugula
1 cup toasted whole walnuts
4 ounces feta
Combine garlic, shallot, rosemary, mustard and vinegar in a small bowl. Whisk in 1/2 cup of the extra-virgin olive oil and season with salt and pepper to taste. Set aside.
On a non-stick cookie tray, lay out the pumpkin slices and drizzle with remaining olive oil. Season with salt and pepper. Roast pumpkin slices in a preheated 350-degree oven until caramelized and soft.
In a large bowl, dress salad greens. Divide evenly to 4 plates. Add toasted walnuts, pumpkin slices, and chunks of feta to each salad. Finish with freshly cracked pepper. Serves 4.
