Warm Pumpkin Salad with Chanterelles

Two that belong together: Eierschwammerln and ripe pumpkin. With arugula and goat cheese it becomes a warm leaf salad, mustard and maple syrup form him the seasoning 1. Halve the pumpkin, scrape out the seeds and fibers with a spoon and cut the pumpkin about 2 cm wide columns.

Cover a baking sheet with aluminum foil and brush with 2 tbsp olive oil. Place squash wedges on top and season with sea salt. Bake in the heated oven at 225 °C (gas 4, convection oven 20 min. at 200 °C ) on the 2nd rack from the bottom for about 25 min. Mix paprika powder with 3 tbsp. maple syrup and 1 tbsp. olive oil. Brush the pumpkin wedges 10 min. before the end of cooking time. 2.

In the meantime, clean the chanterelles with a brush. Rinse briefly in standing water, drain well and place on a kitchen towel. Cut the stem ends into small pieces, cut larger mushrooms into halves or quarters.

Clean arugula, rinse and spin dry. Divide goat cheese into small pieces. Stir remaining maple syrup with mustard, juice of one lemon and hazelnut oil and add sea salt and coarsely ground white pepper. Cut chives into long pieces and marinate with 1 tbsp salad dressing.

Arrange lukewarm arugula, goat cheese, pumpkin wedges, chives and basil leaves in plates or bowls. Sauté the chanterelles in the remaining hot olive oil in a large frying pan for 2-3 minutes, stirring as little as possible. Finally, season lightly with salt and add the

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