Chipotle Pumpkin and Shrimp Bruschetta

1/2 c canned pumpkin
1/4 c goat cheese
1 Tbsp cider vinegar
2 tsp honey
1 chipotle pepper in adobo sauce, chopped
1 c salad shrimp (can use more)
2 c mixed salad greens
1 small red onion, thinly sliced
1/4 c fresh chives, cut into 1 inch pieces
1/4 c toasted hazelnuts
1/4 c olive oil
2 Tbsp cider vinegar
1/4 tsp salt
1/8 tsp ground black pepper
Rustic country baguette
1 Tbsp olive oil
shaved parmesan cheese

Preheat broiler. In medium bowl, combine pumpkin, goat cheese, 1 Tbsp vinegar, honey and chipotle pepper -- set aside. In large bowl, combine shrimp, salad greens, onion, chives, hazelnuts, 1/4 c oil, 2 Tbsp vinegar, salt and pepper -- set aside. Brush bread with 1 Tbsp oil. Arrange on a large baking sheet. Broil 3-4 inches from the heat for 2-3 minutes or until toasted. Spread pumpkin mixture over warm bread. Top with shrimp mixture and shaved parmesan cheese.