Ingredients for the pumpkin:
Preheat the oven to 170 degrees (top/bottom heat).
Cut off the top of the pumpkin and peel it. Cut this part into equal slices about 2 mm thick, cut each part in half and season lightly with salt and pepper. Grease a small saucepan with rapeseed oil. Place the pumpkin slices.
Peel the garlic clove, finely chop it and spread it over the pumpkin. Pour the honey with a spoon. Place the thyme sprigs in the saucepan. Cover the dish with aluminum foil and cook the pumpkin in the oven for 35 minutes. Then remove the foil and crumble the goat cheese over the pumpkin. Place back in the oven and continue baking for 10-15 minutes.
Ingredients for the endive salad:
Wash the endive, dry and cut. Mix the mustard with honey, apple cider vinegar and a pinch of salt and pepper. Then mix the rapeseed oil and walnut oil. Peel the pear, cut into cubes and add to the garnish. Marinate endive with salad dressing.
Branched violet flowers
Place the baked squash in the center of the plate. Arrange the marinated escarole next to the salad. Place some pear dressing outside and decorate with flowers.