Dandelion Layered Salad

Description
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Ingredients

 * 1 3/4 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
 * 1/3 cup sherry vinegar
 * 6 Tbs. chopped fresh mint
 * Salt and freshly ground black pepper to taste

Directions
1. To make Salad: 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. Top with another one-third greens and with half orange slices. Sprinkle cheese over oranges, and top with nuts and fennel. Cover salad with remaining oranges and greens.

2. To make Dressing: Whisk dressing ingredients together until well blended. Drizzle over salad, and serve.