Meanwhile, mince the fig or pulse in a small food processor. In a small saucepan, gently warm the olive oil, vinegar, fig, rosemary and sea salt together. Remove from heat and whisk to blend well. Stir in Parmesan cheese.
To assemble: Place the circle of acorn squash over a bed of arugula. Fill the center of the squash with the roasted mushrooms and kohlrabi. Drizzle the warm vinaigrette over the top and serve.
From Chyela Rowe
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