Jerome's Summer Salad

2 cups baby spinach, rinsed and torn

1 head romaine lettuce, rinsed and torn into bite-sized pieces

2 medium carrots, sliced

1 medium red pepper, seeded and diced

1 medium cucumber, peeled and sliced

1 can (15 ounces) chickpeas, rinsed and drained

2 ounces manchego cheese, finely shredded

Portillo's Copycat Dressing

½ cup red wine vinegar

2 tablespoons honey

1 teaspoon dried Italian seasoning

2 cloves garlic, minced

Salt and black pepper

½ cup olive oil

For the dressing: Place the vinegar, honey, Italian seasoning, garlic, some salt and pepper and olive oil in a jar with a tightfitting lid. Shake until well blended. Refrigerate until ready to use. Shake again when ready to serve.

For the salad: Arrange the greens, carrots, red pepper, cucumber and chickpeas in rows on a platter or shallow serving bowl. Top with grated manchego cheese (do not use grate the rind).

Serve with dressing on the side.

Serves six to eight.

Cook's note: You can use parmesan cheese instead of Manchego.

Jerome Gabriel