This salad came about from having a piece of squash, a head of frisée and some green beans in the fridge, and being brought a large bag of pumpkin seeds. It has become a regular winter salad in our household. If you wish, you can add a roasted and peeled red pepper, cut into squares.
Whisk the lemon juice and mustard together, season with a little salt and a good grinding of pepper and whisk in the remaining oil. If you are using chicory, cut off the base and separate the leaves. Toss the frisée or chicory leaves lightly in the dressing and arrange on a platter. Arrange the squash and beans on the leaves, spoon a little of the dressing over the vegetables, scatter over the pumpkin seeds and serve.
© 2005 Jill Norman. All rights reserved.