Peel a piece of pumpkin from the skin and seeds, cut into thin pieces, pour oil, sprinkle with salt and Provencal herbs. Bake in the oven for 7-10 minutes at T-180 C until soft.
Cut the pear into pieces, tear the salad leaves with your hands. Put everything in a salad bowl and crumble a piece of cheese. Add salt to taste and season with olive oil. Mix well. If desired, pepper with black freshly ground black pepper.