Swish Chard and Peach Salad for Supper

I've been trying out some new greens and learning how to cook them. The greens section of the grocery store is so varied, it is about time a stepped away from romaine lettuce and tried some new things.I chose to start with Swiss Chard and this recipe for a supper salad. 

 Dressing:
- 2 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- 2 Tbsp. maple syrop
- juice from 1/2 a lemon
- 1/4 tsp. salt
- 1/4 tsp. chilli powder
(makes more than you need so be sure to not overdress)


Salad:
- Swiss chard washed, stems removed,greens sliced into ribbons
- Bacon, cooked and crumbled
- Wax beans, steamed
- Peach slices
- Greek style feta cheese
- Sunflower seeds


Sauteing the chard is the very last step for this salad. Make sure that everything else is prepped before cooking the greens. Using a hot pan toss in some olive oil and the chard greens. Keep the greens moving as much as possible. You want the leaves to become a  very slightly darker green but not allow them to overcook and wilt. A little bit of crunch is a good thing. The greens should be in the pan for less than a minute.

Move the greens directly from the pan to the plates and top them with the rest of the ingredients. Drizzle the dressing over the lot and finish with some coarse ground black pepper.

I served this with some spring potatoes on the side seasoned with salt and pepper and sour cream.