Frizzled Chickpea & Fried Goat Cheese Spring Salad

INSTRUCTIONS

Vinaigrette: In a liquid measuring cup, combine all ingredients and mix with a whisk or fork. Season to taste with salt and pepper. Keep chilled until ready to use.

Frizzled Chickpeas: Heat oil in a large skillet over medium high heat. Add half of the chickpeas (ensuring you’ve removed as much moisture as possible) and cook until golden brown and frizzled, shaking the skillet periodically to move the chickpeas for evening cooking. Remove to a paper towel and season with salt. Repeat with remaining chickpeas.

Fried Goat Cheese: Place flour in a small shallow bowl. Place egg in a second shallow bowl. Mix Panko and sesame seeds in a third shallow bowl. Working one goat cheese disc at a time, dredge in flour, tapping off any excess, then coat in egg, and finally toss in Panko mixture so that no spots are bare. Repeat with remaining discs. Refrigerate for at least 15 minutes or up to 2 hours.

Heat oil in a large skillet (the same one used for chickpeas–wipe it out, if needed) over medium high heat. Add breaded goat cheese and cook until golden brown, about 3-4 minutes per side. Remove to a paper towel lined baking sheet and season with salt.

Assemble the salad. In a large mixing bowl, toss greens, beets, snap peas, and radishes with vinaigrette. Season to taste with salt and pepper. Transfer salad to a serving platter and top with frizzled chickpeas and fried goat cheese. Serve immediately.

Recipe by: Sara Tane @saratane