Ingredients
-
1 lb 2 oz (500 g) Musque De Provence Pumpkin
-
3 tablespoons Apricot
-
3 tablespoons Pumpkin Seeds
-
4 tablespoons Canola Oil
-
2 sprigs fresh Thyme
-
3 tablespoons Lingonberry
-
1 tablespoon Pumpkin Seed Oil
-
2¾ oz (75 g) Mache Lettuce
-
3½ oz (100 g) South Tyrolean Speck
-
freshly ground Salt
Directions
South Tyrolean speck, aged at least 22 weeks, tastes best raw. If you prefer to use crispy fried bacon, substitute thinly sliced Italian pancetta (or bacon) by frying it in oil until crispy and placing on paper towels to absorb excess fat. If you are unable to find Musque de Provence pumpkin, butternut squash is a good substitute.
Steps
|
1
Done
|
Cut the pumpkin in half, scoop out the seeds, and cut into thin slices with a mandolin (or large, very sharp knife). Add to a bowl and lightly salt. Drizzle with 2 tablespoons vinegar and allow to sit for at least 15 minutes (but preferably an hour or more). |
|
2
Done
|
In the meantime, toast the pumpkin seeds in a frying pan with ½ teaspoon oil until they begin to jump. Remove and lightly season with salt. Pick the thyme leaves from the stem and chop. Mix the remaining vinegar with 1 teaspoon lingonberry preserves; season with salt and pepper to taste. Add the pumpkin seeds, thyme, and rest of the canola oil to create a marinade; season to taste. |
|
3
Done
|
Lightly salt the mâche lettuce and mix with 2 tablespoons marinade. Generously divide the |
