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.