This composed salad is a delicious mix of earthy, fruity and tangy flavors. The recipe comes from Cooking Light magazine.
©Times Inc. Lifestyle Group
¼ cup thinly sliced shallots
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 ½ tablespoons apricot preserves
1 teaspoon whole-grain Dijon mustard
6 cups chopped Swiss chard
1 (15.5 ounce) can chickpeas (garbanzo beans), rinsed and drained
2 tablespoons walnuts, toasted
1 tablespoon chopped green onions
1 teaspoon freshly ground black pepper
2 tablespoons goat cheese, crumbled
Combine first 5 ingredients in a large bowl, stirring with a whisk. Let stand 10 minutes. Set aside half of shallot mixture. Add chard to bowl; toss to coat. Place chard mixture on a serving platter. Return reserved half of shallot mixture to bowl. Add chickpeas; toss to coat. Top chard mixture with chickpea mixture. Sprinkle evenly with walnuts and remaining ingredients.