All the ingredients for this salad came from our CSA basket. (Except for the pears). I also added some smoked char to the top of this but it would be completely vegan if you left off the char.
Layer 1 - Wilted Swiss Chard with Balsamic Vinegar
Roughly chop 12 - 14 leaves of swiss chard. Place in frying pan with a little oil until the leaves wilt and add 1 - 2 Tbsp of balsamic vinegar. Take off heat and put aside. (I also fried the stems separately to use as garnish)
Layer 2 - Tomato and Pear Salad with Garlic Scape Pesto
Dice one large tomato and half of a pear and mix in a bowl. Add 2/3 cup of garlic scape pesto (Or regular pesto) and mix.
Layer 3 - Smoked Arctic Char (Optional)
Slice the char into very thin layers.
Layer 4 - Quick Pickled Radishes
Slice 3 - 4 radishes very thinly. In a bowl mix radishes, 1 Tbsp of rice wine vinager and 1 Tbsp of sugar. Let sit for at least 15 minutes.
Layer 5 - Roasted Zucchini
Slice one zucchini into thin layers, about 1/4 inch thick. Place on baking sheet and drizzle with oil, salt and pepper. Bake in 350 degree oven for 10 - 15 minutes until soft and slightly brown.
Using a ring mold, add a one inch layer of the swiss chard mixture, press firmly down. Fill the ring mold to the top with a layer of the tomato, pear and pesto mixture, again press firmly down. Take ring mold off carefully and wrap the salad with two pieces of zucchini. Top with a few pieces of smoked char and add the pickled radishes. Pour a tsp of the radish liquid over the salad and add some swiss chard stalks as garnish if you like.