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