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Roasted Pear and Rainbow Chard Salad

Elizabeth Stark
  • minutes
  • Serves 4

INGREDIENTS

4

Lemon, wedges

4

Pears, small firm

1

bunch Rainbow chard, stems

1 tsp

Dijon mustard

2 tbsp

Lemon juice, freshly squeezed

1

Black pepper

1 pinch

Sea salt

1

Sea salt

7 tsp

Champagne vinegar

1/3 cup

Olive oil, extra-virgin

1/2 cup

Chevre