This dish is combines two of my favorite things from this region… Melons from Isadore Farm grown by our friends Matt and Carissa Visser in Cedar and Idyll Farm goat cheese, whose farm is just over the hill from ours and we’re proud to be neighbors. Together with salty chickpeas and some hot chili oil, this combo hits all the favs salty, sweet, creamy, spicy.

• 1 melon, cantaloupe is what we used
• 1 can chickpeas
• 1 tsp fennel pollen or ground fennel seed
• 1 oz goat cheese per person
• ½ C olive oil
• 2 T chili flakes
• 3 sprigs oregano

1. Heat oven to 400F
2. Drain the chickpeas and pat dry with a paper towel
3. Toss the chickpeas with a big glug of olive oil, salt and fennel pollen
4. Spread out on a sheet tray and bake until they are crispy on the outside but not total crunch bombs (about 20-25 min)
5. In a dry frying pan toast the chili flakes until fragrant. Remove from the heat and add the oil and allow to steep for 20 min (oil keeps indefinitely)
6. Cut the melon into a large dice and add the picked oregano leaves
7. Portion the cheese onto each persons plate
8. Spoon the melon onto the plate, sprinkle with warm chickpeas and drizzle (with a heavy hand) the chili oil over the whole thing