- 2 ounces Swiss chard stems, cut into 1-inch lengths
- 4 ounces mushrooms stems, roughly chopped
- 3 ounces beet green stems, cut into 1-inch lengths
- 5 ounces soft, mild goat cheese (chevre)
Preheat the oven to 425˚F.
Combine the chard, mushroom, and beet green stems on a sheet pan in an even layer and roast in the oven until all stems and trimmings are completely dry and charred, about 40 minutes. Remove from the oven and set aside until completely cool.
Transfer charred cuttings to a blender and process to form fine dust. Leave the blender covered until the dust has settled at the bottom of the blender, then uncover and spoon the dust into a bowl with the goat cheese. Use a rubber spatula or a spoon to blend the ash with the cheese. Refrigerate until needed.
Makes enough to garnish 4 to 6 salads
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