Dressing: (makes 1/2 cup of dressing)
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar / apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
generous pinch of salt
pepper, to taste
Salad:
8 ounces Swiss chard (small leaves), cut any long stems
6 radishes, sliced thinly into discs
8 ounces feta cheese, diced or crumbled
Prepare the Honey-Mustard Dressing by combining all dressing ingredients in a screw-top jar and shake well. Refrigerate until ready to use.
Wash and dry the chard leaves, and trim any long stems so that they are no longer than one inch. Wash and slice the radishes into thin discs. Dice or crumble the feta cheese. Refrigerate all ingredients until ready to serve. Just before serving, toss the chard leaves with just enough dressing to lightly coat each leaf (do not use all the dressing because you will need some to drizzle on top of the salad as well). Place the lightly dressed chard leaves on individual plates. Scatter the diced radishes on top of the leaves and place the feta in a small pile in the center. Drizzle a little Honey-Mustard Dressing on top of the feta and radishes, and serve immediately.
Serves 4-6.
Adapted from: http://www.best-salads.com/2012/06/red-chard-and-radish-salad-with-honey.html
