Swiss Chard and White Bean Salad A perfect main-course luncheon salad for the peak of apricot season. If the apricots are especially sweet, you can cut back a little on the honey. Makes 6 Servings
	Ingredients: 2 bunches Swiss chard, about 11/2 pounds Two 15-ounce cans cannellini or great Northern beans, rinsed and drained 3 tablespoons lemon juice 3 tablespoons extra-virgin olive oil 1 clove garlic, finely minced Kosher salt and freshly ground black pepper to taste 1 teaspoon herbs de Provence
	Instructions: 1. Separate chard stems from leaves. 2. Stack and roll leaves, cigar-style, and cut into ?-inch strips. 3. Cut stems crosswise into 1/2-inch-wide crescents. 4. Wash in lots of cool water. Drain. 5. Put stems in a steamer basket over 1/2 inch of boiling water in a large saucepan. 6. Cover and cook 5 minutes. 7. Add leaves and cook 5 minutes more. 8. Drain and gently squeeze out ant excess moisture from the leaves. 9. Put chard in a bowl with beans. 10. Combine remaining ingredients in a small bowl and pour over chard and beans. 11. Toss and cover with plastic wrap 1 hour before serving.

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