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Warm Chickpea Pancake With Wisconsin Feta Cheese, Smoked Salmon, Avocado Salad And Black Olive Oil


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4 cups whole milk

1 stick (1/4 pound) unsalted butter

1 small shallot, minced

2 cups raw chickpea flour, sifted

2 teaspoons kosher salt

1 teaspoon black pepper, freshly ground

1 cup Wisconsin Parmesan Cheese, finely grated

1 tablespoon canola oil

1/2 cup pitted kalamata olives

1/2 cup plus 2 tablespoons extra virgin olive oil

3 ripe avocados, seeded, peeled and diced

Juice of 1 to 2 limes

3 tablespoons scallions, chopped, white part only

2 tablespoons extra virgin olive oil

1/2 teaspoon ground cumin

3 tablespoons cilantro, chopped

Pinch of kosher salt and freshly ground black pepper

8 slices top quality smoked salmon

2 cups (about 12 ounces) Wisconsin Feta Cheese, crumbled

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