I had a dream where goat cheese, crispy shallots, and prosciutto were combined like little presents in a salad, plopped and delightfully scattered, even a bit messy, mingling with smoky chickpeas. My recipe, Little Presents Salad, is outstanding as a main course, or a fun side for a gathering. Bright, complex flavor layering, texture heaven, and antioxidant rich, this may be your favorite present to yourself and to share!

Little Presents Salad Recipe

A half container or two medium bunches Baby Spinach and Arugula

1 roasted red pepper diced finely

1/2 c chopped cilantro

1/2 cup torn cilantro leaves

3-4 tbsp pickled red onion (literally sliced red onion soaked in apple cider vinager for at least an hour or more.)

Crispy shallots:

2 shallots minced

Red, white and black pepper cracked over it generously with some salt

Brightland Awake Olive Oil 

Sauté them until crispy, a few minutes; watch so they don’t burn, they can get a little char but make sure and transfer to a bowl so they don’t keep cooking in the pan.

Prosciutto presents:

Cut slices of prosciutto and plop a little dollop of honey goat cheese in the center, push down your finger to make a little divot. Add a little sprinkle of crispy shallots and twist the prosciutto closed so it looks like a little pouch present!

Chickpeas:

3 cups cooked chickpeas ( I use dry which I soak for 24 hrs. then cook, to make a good size batch. Some love jarred, use what you have.)

Sea Salt and black pepper

2 tbsp smoked paprika

2-3 tbsp liquid smoke

2 minced garlic cloves

3 tbsp Brightland Awake Olive oil

Cilantro rough chopped

Cook in a pan until coated and chick peas start to make a pop sound and all the aromatics have blended in, about 3-4 minutes and set aside.

Crack Pink Pepper and a bit more sea salt over them, give a little toss to taste.

*Cooked Shrimp

This isn't a must, but it sure is amazing. Sauté some jumbo shrimp in 1 tbsp butter and a drizzle of olive oil, cracked pepper and sea salt, and 1 clove of garlic minced. Cook over medium heat and remove once they turn plump and pink, don't over cook them.

Dressing:

1 shallot minced

Pink  Pepper and Sea Salt to taste, 1 tbsp. maple syrup, 3-4 tbsp sherry vinegar and 1/4 cup Brightland Awake olive oil. Whisk together, taste, and adjust and bottle up to keep for a week or use some in this salad! 

Assemble and Layer, and plop the little presents wherever on each plate or a long serving platter. 

Serves 4-6