The fragrant sweetness of the blueberries tame the pungent nature of Roquefort cheese, and the almonds add a nutty bent and a good crunch.
By Jessica Dang

I learned how to make this salad from our Danish intern Stefani. Not only are the colors gorgeous, the flavors are incredible. The fragrant sweetness of the blueberries tame the pungent nature of Roquefort cheese, and the almonds add a nutty bent and a good crunch. I’ve never thought to put blueberries into a salad before, but they do wonders.

Rainbow Swiss Chard Salad with Almonds, Roquefort and Blueberries

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Author: Jessica Dang
Total Time: 15 mins
Yield: 1 1x

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Description

The fragrant sweetness of the blueberries tame the pungent nature of Roquefort cheese, and the almonds add a nutty bent and a good crunch.

Ingredients

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4 large leaves of rainbow swiss chard
A small handful of roasted almonds, chopped
2 tablespoons of Roquefort cheese, crumbled
A handful of blueberries

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Instructions

Clean the rainbow swiss chard leaves and pat dry. Tear them up into smaller pieces. Place in a bowl.
Add the almonds, Roquefort cheese crumbles, and blueberries. Toss.
Drizzle with a simple balsamic vinaigrette.

Prep Time: 10 mins
Cook Time: 5 mins
Category: Side

NØRTH - Scandinavianish Cooking by Kalle Bergman

★★★★★

About the Book

Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.

All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.