I am always looking for new ways to enjoy a great salad. I love the combination of luscious summer fruit with greens that takes advantage of seasonal produce. I found the Rainbow Chard in the market and loved the variegated color of the leaves that worked perfectly with the cherries. They are a sturdier green that holds up well with the tart cherries and corn.  You could substitute whichever leafy green that is available at your local market. The brittle is something I tried at a great restaurant in Florida on 30A, the Surfing Deer. I have tried to recreate it as best I could (the chef was reluctant to share), and while not a perfect match, it adds a delicious crunch to the salad with a hint of sweetness against the peppery greens.


Serves 4-6

Ingredients:

For Salad:

  • 1 bunch Rainbow Chard or substitute about 2 cups of preferred greens
  • 10 ounces baby kale
  • 1 heart romaine lettuce, sliced
  • 3 ears of fresh corn
  • 2 cups pitted cherries, cut in half
  • 1 cup crumbled feta

Balsamic Dressing:

  • 1/4 cup balsamic vinegar
  • 1 tablespoon Alessi balsamic glaze
  • 3/4 cup olive oil
  • Kosher salt and pepper to taste

Quinoa Black Sesame Brittle:

  • 1 cup uncooked white quinoa
  • 3/4 cup hulled sunflower seeds
  • 2 Tbsp black sesame seeds
  • pinch sea salt
  • 2 Tbsp  coconut oil
  • 1/2 cup  maple syrup
Directions:
For Brittle: Preheat oven to 325 degrees F and line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges.  In a mixing bowl, add all dry ingredients and stir to combine.  In a small saucepan, add coconut oil and maple syrup and warm over medium-low heat for 2-3 minutes, stirring occasionally until the two are totally combined.   Pour liquid over the dry ingredients and stir to thoroughly to combine and coat. Arrange on parchment-lined baking sheet and spread into an even layer as possible with the flat side of a spatula so edges don’t burn. Bake for 15 minutes, then turn the pan around to ensure even browning.  Bake an additional 5-10 minutes until Quinoa appears golden. Allow to cool completely and break with fingers. Sprinkle on to salad. Store any leftover in a ziplock bag in refrigerator for up to one week.
For Salad:  In a grill pan, heat about a tablespoon of olive oil.  Place corn ears on grill pan and turn frequently until all sides begin to char and turn golden.  This will take about 5-7 minutes.  When cool enough to handle, using a sharp knife, remove kernels from cob in chunks if possible.  Toss selected greens in a large salad bowl and top with cherries, feta and corn.  Garnish with chopped chives and broken chunks of brittle.  Combine all ingredients for dressing and toss desired amount on salad.  Serve immediately and enjoy!