The Best Winter Salad: Swiss Chard with Prosciutto, Basil, and Blue Cheese

Cut away any stems thicker than a quarter inch from the Swiss chard.

Cut the leaves in half lengthwise and slice them into thin ribbons crosswise.

Whisk together olive oil, red wine vinegar, minced shallot, fig preserves, whole grain mustard, salt, and pepper to make a vinaigrette.

Add the shredded Swiss chard, fresh basil, toasted walnuts, crumbled blue cheese, and torn prosciutto to the vinaigrette.

Toss to coat everything in the vinaigrette.

Transfer to a platter and sprinkle with more blue cheese, walnuts, and torn prosciutto.

Dietary

Allergens