Goat Cheese with Pumpkin and Endive
Peel the pumpkin, remove the seeds and cut into slices. Heat olive oil in a skillet. Add the pumpkin and cook briefly. Peel and press the garlic into the skillet, and cook until fragrant. Season with salt to taste. Rinse the endive and separate the leaves. Peel and dice the shallots. In a bowl, whisk the vinegar with the oil, and season with salt and pepper to taste. Stir in the shallots.
Cook the goat cheese until the oven broiler until golden brown. Toss the endives with the vinaigrette and place on a plate. Serve garnished with the pumpkin and goat cheese. Season with pepper to taste.