Light-Roasted Delicata Squash & Castelfranco Salade with Meyer Lemon Chèvre and Bayonne Crisps

Instructions

1. 1

   Preheat your oven to 425°F (220°C). On a large parchment-lined rimmed baking sheet, toss 2 medium delicata squash slices with 2 tbsp extra-virgin olive oil, 0.5 tsp piment d'Espelette, 0.5 tsp flaky sea salt, and 0.25 tsp freshly ground black pepper. Spread the squash out in a single layer so the cut sides make firm contact with the hot sheet pan.

   5 min

   Tip: Leave the delicate skin intact—it softens into pure silk in the oven and adds stunning color to the plate.

2. 2

   Slide the baking sheet into the oven and roast for 12 minutes. Remove briefly, lay 4 slices Jambon de Bayonne flat on the empty corners of the sheet, and return to the oven for 8 minutes more, until the squash is caramelized and tender when pierced with a knife and the ham is curled and crisped.

   20 min

   Tip: The ham will continue to crisp as it cools off the pan, so pull it the moment it darkens slightly and turns wavy.

3. 3

   While the squash roasts, make your whipped base: in a small mixing bowl or mini processor, combine 4 oz fresh chèvre, 2 tbsp crème fraîche, 1 tsp Meyer lemon zest, 0.125 tsp flaky sea salt, and a crack of black pepper. Whisk vigorously for 1 to 2 minutes until glossy and light as a cloud.

   5 min

   Tip: Room temperature goat cheese whips up exponentially faster and smoother than cold cheese straight from the chiller.

4. 4

   In a medium bowl, prepare the vinaigrette: whisk together 1 small shallot, 1 tbsp Meyer lemon juice, 1 tbsp Champagne vinegar, 1 tsp Dijon mustard, and the remaining 0.125 tsp flaky sea salt and 0.25 tsp freshly ground black pepper. Let the shallots macerate for 2 minutes, then slowly drizzle in 2 tbsp toasted hazelnut oil and the remaining 1 tbsp extra-virgin olive oil, whisking until emulsified.

   7 min

   Tip: Macerating the shallots in the acidic lemon juice and vinegar tames their sharp bite, coaxing out their natural sweetness.

5. 5

   In a large salad bowl, combine 1 small head Castelfranco radicchio leaves, shaved 4 French breakfast radishes, and 2 tbsp fresh tarragon. Drizzle with half of the hazelnut-shallot vinaigrette and toss gently with clean fingers to lightly gloss the greens without bruising them.

   5 min

   Tip: Drop your shaved radishes into ice water for 5 minutes beforehand if you want them to curl up into impossibly crunchy ribbons.

6. 6

   To assemble, swoop a generous base of whipped chèvre across the bottom of four lunch plates or a wide bistro platter. Pile the dressed Castelfranco salad over top, then nestle in the warm roasted delicata squash. Snap the crispy Bayonne ham into rustic shards and scatter over the greens alongside 0.33 cup toasted hazelnuts. Drizzle the remaining vinaigrette over the squash and serve immediately.

   5 min

   Tip: The contrast between the warm, sweet squash and cold, creamy whipped goat cheese is sheer bistro heaven—assemble right before sitting down.