2 SUNSET® English Cucumbers, shaved or peeled lengthwise into ribbons
3 oz. block of feta cheese
½ cup crispy chickpeas
1 fennel bulb, thinly sliced lengthwise (reserve fronds for garnish)
⅓ cup extra-virgin olive oil
2 Tbsp. champagne vinegar
2 Tbsp. hot honey
½ tsp. red pepper
Prepare the dressing: In a small bowl, add the champagne vinegar, hot honey, red pepper flakes, and salt and whisk to combine. Slowly drizzle in the olive oil while whisking until the vinaigrette is emulsified.
Using a vegetable peeler, shave the feta lengthwise into thin strips.
To assemble the salad, arrange the shaved cucumber and fennel in a serving bowl. Top with the crispy chickpeas and shaved feta and drizzle the dressing over top. Garnish with reserved fennel fronds and serve.
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