Dandelion Layered Salad

Ingredients

 * 1¾ cups chickpeas, drained and rinsed
 * 4 cups chopped dandelion greens
 * 1 cup pitted, coarsely chopped, oil-cured olives
 * 1 cup thinly sliced red onion
 * 4 navel oranges, peeled, halved and thinly sliced
 * 1 cup low-fat Swiss-style cheese or goat Gouda cheese
 * 1 cup coarsely chopped toasted pecans
 * 2 cups diced fennel

Dressing

 * 5 Tbs. extra virgin olive oil
 * ⅓ cup sherry vinegar
 * 6 Tbs. chopped fresh mint
 * salt and freshly ground black pepper to taste

Directions

 * 1) Layer ingredients in 3-quart, straight-sided glass bowl, starting with chickpeas, then in order spread one-third dandelion greens followed by all olives and onions.
 * 2) Top with another one-third greens and with half orange slices.
 * 3) Sprinkle cheese over oranges, and top with nuts and fennel.
 * 4) Cover salad with remaining oranges and greens.

Dressing

 * 1) Whisk dressing ingredients together until well blended.
 * 2) Drizzle over salad, and serve.