This composed salad is a delicious mix of earthy, fruity, and tangy flavors. We love the trick of using apricot preserves to add sweetness and body to the dressing; you can also use orange marmalade for a bitter note.
1/4 cup thinly sliced shallots
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 1/2 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
1/2 ounce goat cheese, crumbled
How to Make It
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.
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