Fall Inspired Salad

1: In a cast iron skillet over medium heat, add chickpeas. Sprinkle with dukkah and salt, toss. Cook on medium heat for 8-9 minutes, scraping the pan every minute or two to pick up browned bits.

2: Combine vinaigrette ingredients together except the dijon and creme fraiche in a blender. Blend on high until fully combined, reduce speed to low. Whisk together dijon and creme fraiche, gradually adding the mixture to emulsify the dressing.

3: In a large serving bowl, combine mixed greens, kale, sweet potatoes, and red onion. Toss with about ½ cup of vinaigrette (to start), add more if you feel it’s not fully coated.

4: Garnish with goat cheese, chickpeas, and an additional sprinkle of dukkah if desired. Serve immediately.