Ingredients:
2 Tbsp. Chipotle Olive Oil
2 large handfuls Swiss chard, kale, or spinach, or a combination of
1 large shallot, thinly sliced
1 tsp. finely grated lemon zest
2 Tbsp. Cherry Balsamic
3 Tbsp. Lemon Olive Oil, plus more for drizzling
½ tsp. cumin seeds, crushed
1 tsp. oregano
6 small plums, pitted and sliced
2 c. sliced heirloom tomatoes or grape tomatoes
2 balls fresh mozzarella cheese, or approximately 1 c. cubed mozzarella cheese
serve with kalamata olives, dates and chopped nuts if desired
Prepare Swiss chard and/or kale leaves by removing ribs or coarse stems. Tear leaves into 3" pieces. Set aside.
Combine shallot, lemon zest, Cherry Balsamic, Lemon Olive Oil, oregano, and cumin seeds in a large bowl. Season vinaigrette with sea salt if desired.
Add 2 Tbsp. Chipotle Olive Oil to large skillet and bring to temperature over med-high heat. Add swiss chard and/or kale. Cook until slightly tender, only about 1-2 minutes. Remove from heat and add spinach (if using), tomatoes, and plums.
Add vinaigrette and toss to coat. Add cheese and other toppings such as kalamata olives, dates, and chopped nuts.
