Autumn Salad

Recipe Method

1. Preheat the oven to 180°C.
2. Wash the lettuce leaves in clean water.
3. Peel the butternut squash and cut it into slices about 1 cm thick. Place the slices in a baking dish, drizzle with olive oil and sprinkle with nutmeg. Bake for approximately 20 minutes.
4. Meanwhile, wash the mushrooms and cut them into thin slices.
5. In a hot pan, roast the pine nuts, stirring well so that they do not burn.
6. Cut 2 slices of cheese per person.
7. Make the sauce by mixing the ingredients together.
8. Arrange the previously prepared ingredients on each plate.