Kale & Chard Chiffanade

I was fortunate to attend a culinary class at Sundance in June where the theme was Farm to Table. Chef Kris Dews used ingredients she had picked earlier that day. This salad is so fresh, so simple, so satisfying – and EASY!! To chiffanade the greens, wash and dry them, and stack leaves on top of each other. Roll them up lengthwise, and cut crosswise into thin ribbons.

Salad:
1/4 lb Tuscan Kale, chiffanade
1/4 Swiss or Rainbow Chard, chiffanade
1 ripe pear, julienned
1/2 medium sweet onion, thinly sliced
1/2 c walnuts, finely chopped (optional)
1/2 round Queso Fresco, crumbled

Dressing:
Juice of 1/2 grapefruit
2 Tbs white balsamic vinegar
1/4 c. olive oil
2 pinches Kosher salt
5+ grinds black pepper

Whisk all ingredients together until blended well, pour over greens and toss.