Ingredients

Sauce:
3 dessertspoons lemon juice
3 dessertspoons olive oil
1 dessertspoon pumpkin seed oil
1 teaspoon honey
Salt, pepper

200g mixed mushrooms
2 dessertspoons olive oil
500g pumpkin flesh, e.g. muscat pumpkin
2 dessertspoons white aceto balsamico
2 stalks celery
200g tangy Gruyère AOC
200g mixed lettuce

Preparation

Mix lemon juice, olive oil and pumpkin seed oil with honey. Season with salt and pepper.

Prepare mushrooms, cut bigger ones in half. Fry for about 5 minutes in 1 dessertspoon of oil and season. Add to salad sauce. Cube pumpkin, fry in rest of oil for 5 minutes. Add balsamic vinegar, season with salt and pepper. Simmer for several minutes until all of the liquid has been absorbed and the pumpkin is tender. Add to mushrooms, mix well and marinade for 30 minutes.

Slice celery and cut cheese into shavings. Then combine all the ingredients.