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Step 1: Blanch chard stalks in water with two tablespoons of Verjuice and Salt to taste. Repeat this with the leaves of the chard and set aside to cool.
Step 2: To make vinaigrette, combine Extra Virgin Olive Oil, remaining Verjuice and Dijon mustard into a bowl and whisk together.
Step 3: Once chard stalks and leaves are cooled. Slice into two centimetre pieces.
Step 4: In a bowl place chard stalks and leaves and vinaigrette and mix together.
Step 5: Season with salt and pepper and top with Parmesan and fresh mint.