Seasonal & local late summer salad
We had our first *seasonal, local, organic* produce box delivered last Friday and I wanted to make something new and that would use a variety of things from the box after all, they say things grown in the same season naturally taste good together.
This is my version of a warm spinach salad made with red swiss chard.
1 bunch Red swiss chard
2 golden beets, cooked
1 golden crisp apple
2 Green onions
1/8lb pancetta cut into 1cm pieces
1 Tb Candied nuts
1 Tb white wine vinegar
1 tsp sugar
2 tsp maple syrup
salt & pepper to taste
2 tsp Dijon mustard
3 Tb groundnut oil
1 crushed garlic clove
1 Tb lemon juiced
Scrub, end & Boil beets till tender (20 min)
Wash and thoroughly dry chard. Tear into bite sized pieces.
Candy nuts (rough chop 1/2 c nuts till toasted & fragrant. Melt1/4c sugar over med heat. Cook till golden, add nuts, toss to coat. remove from heat. Cool on parchment.)
Make dressing: combine in jar and shake well.
Cook bacon drain & reserve 1 Tb fat in the pan.
Cook chard in fat about 5 min till lightly wilted and tender.
Set aside in shallow bowl.
Slice thin, beet and apple. Add to bowl.
Top with chopped onion and candied nuts.
Drizzle with dressing &