Seasonal Recipe: Chard, Hazelnut, and Strawberry Salad

Chard, Hazelnut, and Strawberry Salad

By Ken Rubin, Chef Director, International Culinary School at the Art Institute of Portland

Serves 4 as a salad

1 bunch swiss or rainbow chard, de-stemmed and cut into thin ribbons (a.k.a. chiffonade)

2 Tb. Hazelnuts, toasted, chopped

2 Tb. queso fresco or (or other white crumbly cheese)

½ cup sliced strawberries

1 tsp. sherry vinegar

1 Tb. Extra virgin olive oil

Salt and pepper to taste

Combine all ingredients and serve immediately.