Ingredients
2 tablespoons sherry vinegar
2 tablespoons olive oil
Coarse salt and freshly ground pepper
6 cups mixed greens (frisee and lettuce), plus 2 cups fresh basil
2 large carrots, shaved with a peeler
1 can (14 1/2 ounces) chickpeas, rinsed and drained
2 ounces Parmesan, shaved
Preparation
In a bowl, whisk vinegar, oil, and a pinch of salt.
Toss remaining ingredients with vinaigrette; season with salt and pepper.
