Swiss chard salad & blackberry clove vinaigrette | Schwartz

Ingredients

• 200 g blackberries
• 50 ml (2 fl oz) balsamic vinegar
• 2 tbsp honey
• 2 tbsp lemon juice
• 1 tbsp red onion, finely chopped
• ¾ tsp Cloves Ground
• ¼ tsp Sea Salt
• 50 ml olive oil
• 600 ml (1 pint) chicken stock
• 250 g (9 oz) farro
• 1 bunch red or rainbow Swiss chard, stems removed and leaves thinly sliced
• 4 radishes, cut into wedges
• 25 g (1 oz) red onion, thinly sliced
• 75 g (3 oz) ricotta salata, thinly sliced