Name: Shredded Swiss Chard Salad with Prosciutto, Basil, and Blue Cheese
Total time: 20 min
Ingredients: 12 ounces Swiss chard; 3 tablespoons extra-virgin olive oil; 3 tablespoons red wine vinegar; 2 tablespoons fig preserves; 1 small shallot , minced; 2 teaspoons whole-grain mustard; ½ teaspoon table salt; ½ teaspoon pepper; ½ cup shredded fresh basil; 3 ounces thinly sliced prosciutto , torn into bite-size pieces, divided; ½ cup walnuts , toasted and chopped coarse, divided; 2 ounces blue cheese , crumbled (½ cup), divided

Why This Recipe Works

Looking almost like a tangle of emerald-green fettuccine when plated, this shredded Swiss chard salad is one of the most beautiful recipes you can make with a fresh, vibrantly colored bunch of leafy greens. Happily, chard is not just exceptionally nutritious, being rich in vitamins, minerals, and fiber. It also makes a delicious salad green when simply stemmed, sliced, and tossed in dressing. Unlike heartier kale, which needs some massaging or light cooking to tenderize, chard is tender enough to be eaten raw without any pretreatment. It's also lighter, fresher, and slightly less earthy-tasting than cooked chard. The other ingredients in this salad made for perfect foils to the mild and pleasantly bitter leafy green, creating a harmonious, balanced blend of flavors. A bright, sweet vinaigrette of fig preserves, whole-grain mustard, red wine vinegar, and minced shallot complemented not only the chard but also some peppery, pungent blue cheese and salty, rich prosciutto. A handful of shredded fresh basil layered in complexity with its herbal notes of licorice, while toasted walnuts added luxurious nuttiness and crunch. If it isn't already, with this recipe in your hands, chard could become your new favorite salad green.

Before You Begin

You can use any color Swiss chard in this recipe.

Instructions

Stem Swiss chard, cutting out any stems thicker than ¼ inch from middle of chard leaves. Halve leaves lengthwise, then stack them on cutting board and slice crosswise ¼ inch thick.

Whisk oil, vinegar, fig preserves, shallot, mustard, salt, and pepper together in large bowl. Add chard, basil, half of prosciutto, half of walnuts, and half of blue cheese and toss to combine. Transfer salad to platter or individual serving plates and top with remaining prosciutto, walnuts, and blue cheese. Serve.