Chopped Chard Salad With Apricot Vinaigrette

• 1/4 cup thinly sliced shallots
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 1/2 tablespoons apricot preserves
• 1 teaspoon whole-grain Dijon mustard
• 6 cups chopped Swiss chard
• 1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 2 tablespoons walnuts, toasted
• 1 tablespoon chopped green onions
• 1 teaspoon freshly ground black pepper
• 1/2 ounce goat cheese, crumbled

1. Combine first 5 ingredients in a large bowl, stirring with a whisk. Let stand 10 minutes. Set aside half of shallot mixture. Add chard to bowl; toss to coat. Place chard mixture on a serving platter. Return reserved half of shallot mixture to bowl. Add chickpeas; toss to coat. Top chard mixture with chickpea mixture. Sprinkle evenly with walnuts and remaining ingredients.

shallots, extravirgin olive oil, white wine vinegar, apricot preserves, wholegrain, swiss chard, chickpeas, walnuts, green onions, freshly ground black pepper, goat cheese

Taken from www.myrecipes.com/recipe/chard-salad-apricot-vinaigrette (may not work)