Serves 4-6 

Olive oil, for roasting
1 butternut (900g) deseeded and cut into wedges
5ml (1 teaspoon) dried oregano
70g (6 slithers) prosciutto
80g arugula
125g goat’s cheese
50g pine nuts, toasted 

Truffle Dressing 

60ml (1/4 cup) Stonebarn Black Truffle Ceasar Dressing (Imported by The Truffle Lady SA)
45ml (3 tablespoons) extra virgin olive oil
10ml (2 teaspoons) Dijon mustard
10ml (2 teaspoons) Stonebarn Black Truffle Honey (Imported by The Truffle Lady SA)
30ml (2 tablespoons) lemon juice
Salt and freshly cracked black pepper

Preheat the oven to 200 C. 

Arrange the butternut on a large roasting tray. Drizzle with olive oil and season with oregano, salt and black pepper. Roast for 45-50 minutes until tender and slightly charred on the edges. 

For the dressing, place all the ingredients in a small bowl, including the Stonebarn Black Truffle Ceasar Dressing and Stonebarn Black Truffle Honey; whisk to combine.  

To assemble the salad, lay the arugula on a serving plate. Spoon over a tablespoon of dressing and toss to coat. Arrange the butternut and prosciutto on top. Drizzle with the remaining truffle dressing. 

Crumble over the goat’s cheese and scatter with pine nuts.