Mix up a mélange of greens with three, fresh salad recipes — highlighting baby Swiss chard, spinach, and romaine.
- In a small bowl, whisk white balsamic, honey, oils, and salt and pepper. Toss diced sunchokes in mixture with sunflower oil and salt and pepper. Roast 20 minutes at 400oF or until sun choke is tender.
- Mix hazelnuts, spinach, and chopped baby romaine and baby Swiss chard.
- Stir in scallion, parsley, and chervil into hazelnut vinaigrette. Toss greens in vinaigrette, and serve with goat cheese on top.
Recipe by Executive Chef Jennifer Girasole of Girasole.
Photography by Cayla Zahoran | Styling by Allie Wist