Blanch pumpkins for approximately 4 minutes. Remove top and core, as if making a jack-o-lantern, and reserve the lids.

In a small skillet, lightly brown the onion over a medium high heat, approximately 5-6 minutes

Add garlic, brown sugar, and mustard, stir to blend well. Turn pan heat to medium high, deglaze* the pan with 1/4-1/2 cups of apple cider vinegar. Pour into a bowl and add 1/2 to 1 cup salad oil of choice (olive ,sunflower, walnut). Oil amounts should be added to taste Pour into a jar and shake to emulsify (combine oil and vinegar). Set aside.

Place 1 teaspoon of salad dressing in base of pumpkin. Add small amount of baby lettuces upright in pumpkin. Add 2 ears of baby corn, fresh chive stalks, enoki mushrooms. Sprinkle with toasted pumpkin seeds. Drizzle dressing on top.