Prosciutto Blue Cheese and Basil Swiss Chard Noel

A Salad with a Story

I first made this salad for a noisy family picnic. My grandson took one bite. His eyes got very wide. He said, “Grandma, this tastes like a fancy party.” I still laugh at that. It is a very fancy party in a bowl.

It mixes sweet, salty, and crunchy things. Every bite is a little surprise. That is why this matters. Food should be a happy adventure, not boring. What is the last food that surprised you in a good way?

Why We Tear the Greens

Do not just chop your chard. Take your time. Pull the leafy parts from the big, tough stem. It is a quiet kitchen job. It lets you feel the food.

Then you slice the leaves into ribbons. They look so pretty in the bowl. This step matters. Tender leaves hold the dressing better. They are easier to eat, too. *Fun fact*: Swiss chard stems are edible! You can chop them and fry them up.

The Magic is in the Mixing

Now for the fun part. Whisk the dressing in your biggest bowl. In goes the oil, vinegar, and fig preserves. Doesn’t that smell amazing? The fig preserves are the secret. They make everything sweet and sticky.

Add the chard, basil, and half of the good stuff. Toss it all with your hands. Get it all shiny with dressing. This is how you make friends with a salad. Do you like to use your hands when you cook, or do you prefer a spoon?

Building Your Flavor Party

Here is my little trick. Use only half of the prosciutto, walnuts, and cheese in the bowl. Save the rest. Why? The first half gets cozy with the dressing. It makes every bite tasty.

The second half goes on top at the end. This gives you big, bold bits of flavor. You get a crunch from a walnut. Then a salty bite of prosciutto. It keeps the salad exciting from start to finish.

A Lesson from My Garden

Basil grows like a happy weed in my summer garden. I grow it just for salads like this. Fresh basil smells like sunshine. It makes simple food feel special.

That is the final lesson. Use what you have, but use the best you can find. A single fresh herb can change a whole meal. Do you have a favorite herb or spice? Mine will always be basil.

Ingredients:

Ingredient	Amount	Notes
Swiss chard	12 ounces	Stems thicker than ¼ inch removed, leaves sliced ¼ inch thick
Extra-virgin olive oil	3 tablespoons
Red wine vinegar	3 tablespoons
Fig preserves	2 tablespoons
Shallot	1 small, minced
Whole-grain mustard	2 teaspoons
Table salt	½ teaspoon
Pepper	½ teaspoon
Fresh basil	½ cup	Shredded
Prosciutto	3 ounces	Thinly sliced, torn into bite-size pieces, divided
Walnuts	½ cup	Toasted and chopped coarse, divided
Blue cheese	2 ounces (½ cup)	Crumpled, divided

Instructions

Step 1: Let’s prepare our chard. Pull the leafy part away from the thick stem. Just use your hands. Stack the leaves and slice them into pretty ribbons. I like them about as wide as a pencil. This makes the salad so easy to eat. (A sharp knife makes this a breeze, trust me!)

Step 2: Now, let’s make the dressing. Whisk everything in your big bowl. The fig preserves are my secret. They make it sweet and tangy. Doesn’t that smell amazing? It reminds me of my sister’s jam. What’s your favorite jam? Share below!

Step 3: Time to toss! Add the chard, basil, and half of each topping. Use your clean hands to mix it all. Get that dressing on every leaf. I still laugh at how messy my grandson gets. (Tossing with your hands is gentler on the delicate basil.)

Step 4: Make it look beautiful. Pile the salad onto a pretty platter. Scatter the rest of the prosciutto, walnuts, and blue cheese on top. Those last bits are like little treasures. Everyone will want to dig right in. I can’t wait for you to try it.

Creative Twists

This salad loves to play dress-up. Try using ripe pears instead of fig preserves in the dressing. It’s just as sweet. Swap the walnuts for toasted pecans for a richer flavor. They smell so good in the pan. Use fresh mint with the basil for a cooler, brighter taste. It’s like a garden in your bowl. Which one would you try first? Comment below!

Serving & Pairing Ideas

This salad is a wonderful start to a meal. I love it with a simple soup and crusty bread. You could also serve it alongside a roasted chicken. For a drink, a crisp apple cider is perfect. It’s not too sweet. For the grown-ups, a glass of dry rosé wine pairs beautifully. It cuts through the rich blue cheese. Which would you choose tonight?

Keeping Your Salad Fresh and Bright

Let’s talk about keeping this lovely salad happy. It is best eaten right away. But you can prepare parts ahead.

Wash and chop the chard a day before. Keep it in a sealed bag with a paper towel. This keeps it crisp and dry.

Make the dressing separately. Store it in a little jar in the fridge. I once mixed it all too early. The chard got sad and wilted.

Batch cooking the parts saves time for busy nights. Why does this matter? A little prep makes a fresh, healthy meal easy. It stops you from reaching for less healthy snacks.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Hiccups

Even simple salads can have little troubles. Here are easy fixes. First, if your chard seems tough, give it a massage.

After you toss it with the dressing, squeeze it gently with your hands. This softens the leaves beautifully. I remember when my grandson taught me that trick.

Second, blue cheese can be strong. If you are new to it, start with less. You can always add more. Why does this matter? Cooking should be fun, not scary. Small adjustments build your confidence.

Third, walnuts burn fast. Toast them in a dry pan for just 3-4 minutes. Watch them closely and stir often. Why does this matter? Toasting unlocks their cozy, nutty flavor. It makes the whole salad taste warmer.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this salad gluten-free?
A: Yes, it is! Just check your fig preserves label to be sure.

Q: Can I make it ahead?
A: You can prep the parts. Keep the dressing, chard, and toppings separate. Combine them just before you eat.

Q: What if I don’t have fig preserves?
A: A bit of honey or maple syrup works nicely. It adds that sweet touch.

Q: Can I make a smaller portion?
A: Of course! Just cut all the ingredients in half. It is perfect for one or two people.

Q: Any optional tips?
A: Fun fact: Swiss chard stems are edible! Chop them thin and quick-pickle them for a tangy crunch.

Which tip will you try first?

From My Kitchen to Yours

I hope you enjoy making this salad. It is full of wonderful flavors and textures. Cooking is about sharing and trying new things.

I would love to hear about your kitchen adventures. Tell me how it went for you. Your stories make my day brighter.

Have you tried this recipe? Let me know in the comments below!

Happy cooking! —Elowen Thorn.