You can pick up most of these ingredients (chard, kale, honey, sweet cherries, and strawberries) at our markets today at the Sheridan School or tomorrow at the Watkins School. Plus, pick up the goat cheese on Saturday morning!
.75 lb Rainbow Chard, ribs removed and leaves torn into small pieces
¼ cup Balsamic Vinegar
1 tbsp Honey
3 tbsp Extra Virgin Olive Oil
2 Shallots, minced
¼ cup Nuts (Pecan, Walnuts, Almond or Pine Nuts), toasted and chopped
½ cup Sweet Cherries, pitted and halved
½ cup Strawberries, sliced
2 oz. Goat Cheese, crumbled
Salt and pepper to taste
1. Wisk the vinegar, honey, oil, and shallot together in a small bowl to create dressing.
2. Massage the dressing into the kale and chard for 2 minutes, and let sit for 10 minutes.
3. Season the salad with salt and pepper, then top with cherries, strawberries, goat cheese and nuts.
4. Serves 4-6 people! Enjoy!