Yield: 4 servings. 2 cups blackberries, divided 2 Tbsp. balsamic vinegar 1 Tbsp. honey 1 Tbsp. lemon juice 1 tsp. red onion, finely chopped ½ tsp. cloves, ground 1/8 tsp. sea salt, Mediterranean coarse grind 2 Tbsp. olive oil 1¼ cups chicken stock ½ cup farro 4 cups red or rainbow Swiss chard, stems removed, leaves thinly sliced 4 radishes, cut into wedges 2 Tbsp. red onion, thinly sliced ¼ cup ricotta salata, thinly sliced For blackberry clove ...

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