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Swiss Chard Salad with Blackberry-Clove Vinaigrette

Swiss Chard Salad with Blackberry-Clove Vinaigrette


  • 2 cups blackberries (fresh or frozen)
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • 1 tsp finely chopped red onion
  • 3/4 tsp Cloves Ground
  • 1/4 tsp Sea Salt Coarse finely ground
  • 1/4 cup olive oil
  • 2 1/2 cups (625ml) chicken stock
  • 1 cup farro
  • 1 bunch red or rainbow Swiss chard , stems removed and leaves thinly sliced (10 cups)
  • 4 radishes, cut into wedges
  • 1/4 cup thinly sliced red onion
  • 1/4 cup thinly sliced ricotta salata


  1. 1. For the Blackberry-Clove Vinaigrette, place 1 cup of the blackberries, balsamic vinegar, honey, lemon juice, chopped red onion, 1/4 teaspoon of the cloves and salt in blender container; cover. Blend on medium speed until blackberries are coarsely chopped. With blender running, add oil in a steady stream until well blended. Set aside.
  2. 2. Bring stock, farro and remaining 1/2 teaspoon cloves to boil in medium saucepan. Reduce heat to low; cover and simmer 20 minutes or until farro is tender. Remove from heat. Let stand 5 minutes. Drain any remaining liquid. Transfer to large bowl to cool.
  3. 3. To assemble salad, place 1 cup chard greens on each plate. Top with farro, remaining blackberries, radishes, sliced red onion and ricotta salata. Drizzle with Blackberry-Clove Vinaigrette.
Prep Time
20 minutes
Cooking Time
Stove Top25 minutes
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