Arugula Salad with Pickled Pumpkin, Pepitas, Goat Cheese and a Maple-Cider Vinaigrette

Presented by Chef Bruce Moffett, Barrington's Restaurant

Pickled Pumpkin

1 cup Apple Cider
1/2 cup Cider vinegar 
1/2 cup Maple syrup
2 ea Clove
1 ea Cinnamon stick
1 ea Nutmeg 
1 tsp Vanilla extract
4 oz sliced pumpkin
Salt and pepper to taste

Combine ingredients and bring to a boil. Immediately take it off the heat and chill in the refrigerator. The slices should have a slight crunch. 

Pumpkin seeds
1 cup pumpkin seeds
1 tbs of Blended Oil
1 tbs Maple syrup
Salt, pepper, chili spice to taste

Mix ingredients in a small bowl until the seeds are evenly coated. Bake on a cookie sheet in 350 oven until the start to brown. About 10 minutes. 

Pumpkin purée
1 cup of roasted Pumpkin
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/2 cup of Cream
1/2 cup of apple cider
1 tbs brown sugar

Combine ingredients and process in a blender until smooth

1/2 cup of pickling liquid
1 shallot sliced
1 tbs Dijon mustard

Simmer the shallot in the liquid. Add the Dijon. Place the liquid in a blender and drizzle in the oil. 

Goat cheese