Roasted Broccoli, Chick Peas and Walnuts with

    Blue Cheese Puree

Broccoli:

3 TBS olive oil

2 small head broccoli heads, cut into florets

salt and pepper, to taste

In large bowl, add oil and broccoli, mix together and spread in single layer onto baking sheet.  Roast at 450 degrees until broccoli is slightly tender, about 15 minutes.  Remove from oven and set aside.

Chick Peas:

2 TBS olive oil

1/2 C white onion, chopped (1 small)

1 Can chick peas/garbanzo beans, rinsed and drained (Eden Organic brand)

1 tsp sherry vinegar

1/8 tsp salt

In small pan, heat oil, add onion and cook until translucent about 5 minutes.  Add chick peas and salt, cook another minute.  Add vinegar and cook until evaporated about another minute.  Set aside.

Goat Cheese Puree:

1/2 C fresh goat cheese (4 ounces)

2 TBS water

2 TBS olive oil

1 TBS sherry vinegar

Combine goat cheese, water, oil and vinegar in food processor, mix until smooth.  Put in serving dish and set aside.

Vinaigrette:

2 TBS Dijon Mustard (Annie’s Naturals brand)

1 TBS plus 1 tsp sherry vinegar

1/2 tsp honey

1/2 tsp salt

1/4 C olive oil

In a small bowl mix together mustard, vinegar, honey and salt.  Slowly add oil, whisking constantly until emulsified.

Walnuts:

1 C walnuts, halved

1 tsp garlic, finely chopped (1-2 garlic cloves)

3 TBS honey

1 TBS plus 1 tsp lemon juice (juice from 1 lemon)

Combine all ingredients and spread onto baking sheet in single layer.  Bake at 400 degrees for approximately 10 minutes, stirring occasionally, until golden brown.  Remove from oven and cool.

Arrange all the ingredients on a platter for a composed salad.

Tip:  You can also combine all the ingredients in a traditional tossed salad fashion with the puree and vinaigrette served on the side.

Comments

Adapted from Martha Stewart living Magazine.

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