Shredded Swiss Chard Salad with Prosciutto, Basil, and Blue Cheese
The lightest, brightest way to eat this vegetable.
Keywords
- Side Dishes
- Cheese
- Pork
- Vegetables
- Quick
- Weeknight
- Salads
- Holiday
- Easter
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Cooking tools:
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Serving platter
- Plate
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
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