Rainbow Chard Salad with Raisins and Walnuts

serves 4

About half a large bunch of rainbow chard
1/4 cup olive oil
1/4 cup red wine
1/4 cup orange juice
2 tablespoons dark brown sugar
1/2 cup raisins
3/4 cup walnuts
Salt and pepper
1/4 cup fresh-grated Parmesan cheese

Wash the chard well and let dry. Fold the leaves in half and slice away the tough stalk. Discard or compost. Cut the leaves in half, lengthwise, then slice into fine ribbons. You should have about 4-6 cups of finely sliced chard.  Put the walnuts in a small, heavy frying pan over medium heat and toast for about five minutes, shaking to keep them from burning. Add the raisins to the pan right at the end just to warm them through.  Whisk the sugar, olive oil, wine, and orange juice together and taste. Adjust to taste and add salt and pepper.  Toss the raisins, hot walnuts, chard and dressing all together. Distribute among individual salad bowls and sprinkle Parmesan on top.

From: www.thekitchn.com

 

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