2 lbs Fresh Swiss Chard
4 oz Fresh Mint
2 oz Fresh Basil
¼ cup Sweet Onion (cut into small dice)
3 ea Spring Garlic (minced fine)
1 Tbs Doux South Mustard
1 Tbs Honey
¼ cup Cider Vinegar
2 Tbs Water
½ cup Oil
1 tub Oil-Cured Feta Cheese
8 oz Fresh Radishes (shaved into ice water)
Separate the Swiss chard leaves from the stems and tear the leaves into bite-sized pieces.
Place the leaves into a bowl and wash with a few changes of ice water.
Drain the leaves and return them to the bowl.
Tear the Mint and Basil and add them to the Swiss chard and season the mixture lightly with Salt.
Wash the Swiss chard stems and cut into a small dice.
Heat a few tablespoons of Oil in a large sauté pan over medium heat and sauté the Onion, Garlic and Swiss chard stems until they soften and become translucent.
Remove from the heat and quickly add the Vinegar and Water and then stir in the Mustard and Honey.
Add the remaining Oil and whisk.
Toss the Greens with the hot dressing allowing the heat to wilt the greens
Crumble the Feta Cheese and toss it into the Radishes.
Serve the Salad with Feta and Radishes on top.