Charmed Chopped Recipe

Make the dressing

In a small bowl or jar combine the red wine vinegar, lemon juice, Dijon mustard and honey. Whisk until smooth. Slowly drizzle in the olive oil while whisking (or add oil to jar and shake vigorously) until emulsified. Stir in the minced garlic, chopped parsley, chives and oregano/thyme. Season with salt and black pepper. Taste and adjust acidity or sweetness if needed. Set aside at room temperature for at least 5 minutes to let flavors marry.

Prepare components

Place the spring mix in a large salad bowl. Thinly slice the red onion and, if you prefer a milder bite, rinse the slices under cold water and drain well. Drain and rinse the canned garbanzo beans; pat them dry with a paper towel to remove excess moisture. Halve the cherry tomatoes and pit/halve the olives if not already pitted.

Assemble the salad

Add the halved tomatoes, garbanzo beans, olives and red onion over the spring mix. Sprinkle the crumbled goat chèvre evenly across the top. Add the chopped parsley and optional basil.

Dress and toss

Pour about two-thirds of the herb vinaigrette over the salad (reserve the rest for anyone who wants extra). Gently toss the salad with salad tongs or two large spoons until all ingredients are lightly coated and distributed. Taste and add more dressing, salt or pepper as desired.

Serve

Divide the chopped salad among 2 to 4 plates (depending on portion size). Serve immediately so the greens remain crisp. Leftover dressing can be stored in the refrigerator for up to 5 days.