Autumn Salad with Sauteed Kabocha, Candied Walnuts and Toasted Goat Cheese

Preheat broiler. Line a baking sheet with foil.

Prepare squash. First cut in half with a chef's knife and scoop out seeds, discard. Placing cut side down, slice each half into strips 1 inch wide. Using a smaller, thinner knife, trim thick skin from squash and discard. Cut each slice into 1 inch long pieces to get irregular shapes about 1 inch by 1 inch.

Heat vegetable oil in a saute pan over medium heat. Add squash along with a pinch of salt and some cracks of pepper. Saute tossing occasionally for about 10 minutes until tender and cooked through.

Meanwhile, slice goat cheese log into 8 equal rounds.

In a shallow plate, mix breadcrumbs and herbs de Provence. Carefully dip each round of goat cheese in the breadcrumbs to coat on both sides. Place on the foil covered baking sheet. Repeat with each round.

Place sheet under broiler for about 10 minutes until cheese has slightly browned around edges. Remove from oven and let cool.

Heat a large saute pan over medium high heat. Add walnuts and toast for about 3 minutes until fragrant. Add butter to pan, tossing to coat walnuts.

Remove from heat to a small bowl. Sprinkle with brown sugar, cayenne, and 1/4 tsp salt. Stir to thoroughly coat.

In another small bowl, whisk together red wine vinegar with olive oil, a couple of cracks of pepper and a couple pinches of salt.

Clean salad greens and toss with dressing. Arrange lettuce on each plate topping with kabocha squash, two rounds of goat cheese per plate, and a couple tablespoons of walnuts.