Pumpkin salad with talagani cheese | Bake the Click

Ingredients

• 100 gr. valerian leaves
• 100 gr. baby spinach
• 100 gr. rocket
• 1 fennel
• 500 gr. pumpkin cut in cubes
• 2 slices talagani cheese
• A handful of walnuts
• Pomegranate seeds for sprinkling
• For the dressing
• 1 tbsp mustard
• 1 tsp honey
• 60 gr. white vinegar
• 120 gr. olive oil
• 3-4 tbsp pomegranate balsamic cream
• Sea salt
• For the caramelized pumpkin
• 30 gr. butter
• ½ tbsp honey
• Smoked paprika