During one of the Rooftop Table supperclub seasons, I got fascinated by pickling. I pickled everything, from melon to cucumber and from apple to mustard seeds.
Pickled pumpkin strips, shown in the photo above, are an excellent food pairing with the saltiness of the goats´ cheese and the sweet and sour of the salad dressing. I have made this salad several times during the supperclub seasons, but also as a starter at Christmas dinners. Enjoy!
Peel the butternut pumpkin and cut into quarters length ways. Cut in even strips of 3 x 3 x 100 mm. Put the strips in a colander and lightly salt them and leave for 20 minutes, to get softer.
Make a pickling liquid by mixing all the ingredients for pickling together in a pot, heat it on the stove until the sugar is dissolved.
Rinse the butternut pumpkin strips and put it in the warm pickle liquid until cooled. Leave at least 2 hours in the pickling liquid in the pot or in a mason jar.
Mix the salad dressing ingredients together. You can add more or less of the ingredients to taste.
Place the goats' cheese rounds onto a baking sheet. Sprinkle with honey and black pepper.
Assemble the salad. Add salad and dressing in a large bowl (leave some dressing for garnish) and mix thorough with both hands.
Place the baking sheet with goats´cheese under a moderate grill. Grill for 2-3 minutes, until the cheese has melted and begun to brown. Or a few minutes in a 180C oven.
Keep an eye on them!
Plating: Put one hand of the mixed salad on the plate. Add a small hand of pumpkin strips on top of the salad. Add to each plate one slice of warm goats´ cheese on top of that. Scatter the pumpkin seeds, drizzle the rest of the dressing around the salad and add two sprigs of chives as garnish. Yum.