Ingredients (serves 4)

2 heads of butterhead lettuce

1 head of radicchio

1 head of iceberg  

1 bunch of wild arugula

200 gr pumpkin flesh, diced

1 tbsp butter

1 tbsp anise seeds

1 tbsp sesame

1 sweet red pepper, finely sliced

150 gr hazelnuts, roasted

120 gr blue cheese 

Vinaigrette sauce

100 ml extra-virgin olive oil

30 ml PAN Apple Vinegar

1 tbsp spicy mustard

1 tbsp honey

salt, freshly ground pepper

Method

Vinaigrette: In an airtight mason jar or a food processor, blend together all the ingredients until combined into a thick vinaigrette sauce.

Salad: In a pan, melt the butter and add the pumpkin, anise seeds and sesame. Stir and let roast over low heat. Before removing the pan from the heat, add the hazelnuts, stir and leave aside to cool completely. Wash and dry the leaves thoroughly. Tear into pieces and place in a large bowl. Thinly slice the pepper and add to the bowl, along with the pumpkin mix and the crumbled blue cheese. A few minutes before serving, pour over the vinaigrette.