·1 large bunch shredded chard, stemmed
·2 apples, cored and diced
·1-2 pears, cored and diced
·1-2 stalks celery, chopped
·1 leek, thinly sliced light colored segment
·½ cup walnuts
·½ cup craisins
Creamy Pear Dressing:
·½ pear
·¼ cup walnuts
·1 lemon, juiced
·¼ cup maple syrup
·1.5 teaspoons dijon mustard
·Salt/pepper to taste
For the dressing, blend all ingredients in a food processor or blender until smooth. Place chard leaves in a large salad bowl, then massage in a generous drizzle of the dressing until the chard leaves become dark and glossy. Refrigerate coated chard or allow it to sit for a bit to absorb flavor and soften a bit. Toast walnuts on a skillet over medium heat for 1 to 2 minutes, or until golden brown and fragrant. Allow them to cool before adding them to the salad. Add the fruit and remaining ingredients to the salad bowl, then toss and serve. Enjoy!
Most of the tomatoes never make it out of the box... they were so delicious!
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