Ingredients:

Dressing:
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1½ tablespoons olive oil
¼ cup plain Greek yogurt
2 teaspoons minced fresh mint or basil

Salad:
1 pound broccoli, florets and stems chopped into bite-size pieces
2 cans garbanzo beans, drained and rinsed well
½ small red onion, thinly sliced
1 cup thinly sliced carrots
3 cups frisee

Directions:

  1. Put a large pot of salted water on high heat and bring to a boil.
  2. To make the dressing: In a small bowl, mix together the vinegar, mustard, and sea salt. Stir in the oil, then the yogurt. Stir in 1½ tablespoons water and the mint or basil. Set aside.
  3. To Make the Salad: Blanch the broccoli in boiling water until tender-crisp, about 3-4 minutes. Drain and refresh with cold water. Drain well and place in a large bowl. When the broccoli is completely cool, add the beans, onion, and carrots.
  4. Add the dressing, season with pepper and toss.
  5. Divide the frisee among 8 plates. Top with the broccoli mixture.

Serves 8