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.
4 large leaves of rainbow swiss chard
A small handful of roasted almonds, chopped
2 tablespoons of Roquefort cheese, crumbled
A handful of blueberries
1. Clean the rainbow swiss chard leaves and pat dry. Tear them up into smaller pieces. Place in a bowl.
2. Add the almonds, Roquefort cheese crumbles, and blueberries. Toss.
3. Drizzle with a simple balsamic vinaigrette.