What you see before you is a Composed Salad of Roasted Broccoli, Romaine, Chickpeas and Walnuts from the July 2009 issue of Martha Stewart Living. Martha suggests either tossing together in a bowl for a traditional presentation, or arranging on a platter for a composed salad. Which is exactly what my sister-in-law Kate did at our in-laws’ last week. If you click on the above recipe, you’ll see that this salad is a hell of a lot of work but well worth the effort—easy for me to say since I wasn’t the one doing the cooking! (Also, Kate made it look deceptively easy, which is crazy considering she was also juggling the soccer schedules of three kids under the age of nine.) The garlicky sweet candied walnuts are amazing, and a perfect complement to the tangy goodness of the goat cheese puree. I love the comforting note of roasted broccoli, and the chickpeas in a sherry vinaigrette are fantastic. Actually, any of these elements on its own would be superb. Served as an ensemble cast, they are sublime!