Warm Chickpea and Spinach Salad with Chevre

Total time: 10 minutes
     Spinach is a cool weather crop that makes great warm or wilted salads in late fall as well as early spring.  A bit of mustard and paprika adds a zesty flavor to the dressing.  Melting goat cheese is the final touch. 

 Ingredients:

• 3oz (90gr) spinach
• 1/2 cup (4oz, 120gr) chickpeas
• 1 tsp Dijon-style mustard
• 1/2 tsp paprika
• 1 tbs oil
• 1 tbs white balsamic vinegar
• 3oz (90gr) goat cheese  what I use is about 1 1/2" (4cm) in diameter with a thin, edible, white rind
• 2 tbs breadcrumbs

 Instructions:

• Wash and stem spinach if needed.  Drain in a colander.  If you don't feel you need to wash it - do it anyway.  We want a little bit of water on the leaves - what ever is left after draining well. 
• Open, drain and rinse the chickpeas; refrigerate what isn't used. 
• Slice goat cheese into 4 slices, about 3/4" (2cm) thick. 
• Dip both sides in bread crumbs, pressing a bit so they stick, and set aside.
• In a medium nonstick skillet heat mustard, paprika, oil and vinegar. 
• Add chickpeas and sauté briefly until heated through. 
• Add spinach and sauté, stirring constantly, until about half of it is wilted. 
• Divide and place into 2 flattish soup bowls or salad plates. 
• Add goat cheese to skillet and quickly fry, just until the edges look runny, turning once, 1 - 2 minutes total time.
• Remove and place on top of salads. Serve.