Swiss Chard Salad with Prosciutto and Cheese

 This is an easy salad if you don't mind making your own salad dressing (I think it's worth it).

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Swiss Chard Salad with Prosciutto and Cheese

Source: Cook's Country Magazine

Serves 4-6

12 oz Swiss chard of any color

3 T extra virgin olive oil

3 T red wine vinegar

2 T fig preserves

1 small shallot, minced

2 teas whole-grain mustard

1/2 teas table salt

1/2 teas freshly ground pepper

1/2 c fresh basil, sliced just before it gets stirred into the dressing

1/2 c thinly sliced prosciutto, torn into bite-size pieces, divided

1/2 c walnuts, coarsely chopped and roasted, divided

1/2 cup of crumbled bleu cheese (2 oz) divided or substitute, as I did, with cheese you have on hand 

Prepare the chard, by removing any stems that are larger than a quarter inch. Stack them on a cutting board and cut in half. Cut the stacks crosswise into thin slices (1/4-inch). 

In large bowl place the olive oil, red wine vinegar, preserves, shallot, mustard, salt and pepper. Whisk until emulsified. Move the chard to the bowl. 

Thinly slice the basil and place it on top of the chard. Add half of the prosciutto, walnuts, and bleu cheese and toss the salad. Toss the ingredients in the bowl until well mixed. Top the salad in the bowl, or on serving plates, with the remaining prosciutto, walnuts, and cheese and serve.