Ingredients
3/4 to 1 lb chard
2 T finely chopped shallot
1 1/2 T lemon juice
1/4 t salt
1/4 t pepper
4 1/2 T olive oil
1 c feta
Preparation
Finely shred chard (if available, use many colors of chard for a more vibrant salad) and set aside in large bowl. Add shallot, lemon juice, salt, and pepper to a small boil. Whisk oil into boil, creating a vinaigrette. Crumble feta onto chard, add vinaigrette, and toss to combine. Serve at room temperature, or refigerate for up to 2-3 days.
