INGREDIENTS
1/2
English cucumber (about 8 ounces), medium
1
Fennel bulb (about 10 ounces), medium
1 tsp
Orange, zest
2 tbsp
Shallot
1
Sweet potato (about 12 ounces), large
1/2
bunch Swiss chard
1 tbsp
Dijon mustard
1/2 tsp
Kosher salt
1/3 cup
Olive oil, extra-virgin
2 tbsp
White wine vinegar
2 tbsp
Orange juice, freshly squeezed