·1 large bunch shredded chard, stemmed
·2 apples, cored and diced
·1-2 pears, cored and diced
·1-2 stalks celery, chopped
·1 leek, thinly sliced light colored segment
·½ cup walnuts
·½ cup craisins
Creamy Pear Dressing:
·½ pear
·¼ cup walnuts
·1 lemon, juiced
·¼ cup maple syrup
·1.5 teaspoons dijon mustard
·Salt/pepper to taste
For the dressing, blend all ingredients in a food processor or blender until smooth. Place chard leaves in a large salad bowl, then massage in a generous drizzle of the dressing until the chard leaves become dark and glossy. Refrigerate coated chard or allow it to sit for a bit to absorb flavor and soften a bit. Toast walnuts on a skillet over medium heat for 1 to 2 minutes, or until golden brown and fragrant. Allow them to cool before adding them to the salad. Add the fruit and remaining ingredients to the salad bowl, then toss and serve. Enjoy!
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