Name: Balsamic Roasted Pumpkin With Goat Cheese, Lentils And Crispy Fried Shallots
Cuisine: International
Ingredients: the salad: the whole shabang; 1 small to medium pumpkin, chopped and peeled *if it's too difficult to peel prior to roasting, allow pumpkin to cool and remove skin afterwards; 1 cup dried French lentils; 4 oz goat cheese (1 small log); 1 shallot, peeled and cut into thin rounds or half-moon shapes; olive oil for "frying" the shallots; 1-2 Tbsp olive oil for drizzling, extra for roasting; salt and pepper to taste; balsamic reduction; 6 Tbsp balsamic vinegar

Ingredients

the salad: the whole shabang

1 small to medium pumpkin, chopped and peeled *if it's too difficult to peel prior to roasting, allow pumpkin to cool and remove skin afterwards

1 cup dried French lentils

4 oz goat cheese (1 small log)

1 shallot, peeled and cut into thin rounds or half-moon shapes

olive oil for "frying" the shallots

1-2 Tbsp olive oil for drizzling, extra for roasting

salt and pepper to taste

balsamic reduction

Balsamic Roasted Pumpkin With Goat Cheese, Lentils And Crispy Fried Shallots

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