INGREDIENTS
8 oz
Baby chard, fresh
2 cups
Cherry tomatoes, assorted
2 cloves
Garlic
1
Onion, medium
3
sprigs Thyme, fresh
1
Thyme, leaves of fresh
1 tsp
Agave
1 tsp
Dijon mustard
4 tbsp
White balsamic vinegar
1
tube Polenta, prepared
1
Salt and pepper
3 2/3 tbsp
Olive oil, extra virgin
1/4 cup
Pine nuts, toasted