Ingredients
2 small heads broccoli, trimmed and cut into large florets
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 shallot, thinly sliced
1 can (15 ounces) chickpeas, drained and rinsed
Coarse salt
1 teaspoon sherry vinegar
1/2 cup (3 1/2 to 4 ounces) fresh goat cheese
2 tablespoons water
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon sherry vinegar
1/2 teaspoon honey
1/2 teaspoon coarse salt
1/4 cup extra-virgin olive oil
1 head romaine lettuce (or 2 hearts romaine), leaves separated
Candied Walnuts, or 1 cup toasted walnuts
Preparation
Make the broccoli: Preheat oven to 450 degrees. Toss broccoli with oil, and season with salt and pepper. Spread on a rimmed baking sheet, and roast until broccoli begins to soften and brown, about 15 minutes.
Make the chickpeas: Heat oil in a small saucepan over medium heat. Add shallot, and cook, stirring until translucent, 5 minutes. Stir in chickpeas, and season with salt. Cook for 1 minute. Add vinegar, and cook until liquid has evaporated, about 1 minute.
Make the goat cheese puree: Combine all ingredients in a food processor, and puree until smooth, scraping down sides once. Puree can be refrigerated for up to 1 day.
Make the vinaigrette: In a small bowl, whisk together mustard, vinegar, honey, and salt. Pour in oil in a slow, steady stream, whisking constantly until emulsified.
To assemble: Toss broccoli with 2 tablespoons vinaigrette, and toss romaine with 2 tablespoons vinaigrette. Arrange on a platter with chickpeas and walnuts. Serve with puree and additional vinaigrette on the side.
