10 cups cubed pumpkin peeled and seeded, cut into 1-inch pieces (from about 7 pounds of pumpkin)

3 cups red pearl onions peeled and trimmed

6 tablespoons olive oil divided

1 1/8 teaspoons salt divided

Freshly ground black pepper

3/4 teaspoon minced rosemary

1 teaspoon minced thyme

6 slices bacon cut crosswise into 1/4 -inch strips

1 medium leek trimmed (root end and tough outer greens), halved lengthwise and cut crosswise into 1/4 -inch strips

1 teaspoon minced garlic

1/4 cup dry white wine

1/4 cup plus 2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1/2 cup walnut oil

1 cup walnut halves

2 heads frisee leaves separated from the root

6 cups lightly packed mesclun mix or mixed greens