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1
Cut the ends off of the bottom of the stems of the chard, and dice them into very small pieces; reserve.
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2
Cut the chard into ribbons; reserve.
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3
In a pan, heat the butter until it's lightly boiling (on medium heat) and continuously stir until it nicely browns and the aroma is nutty. Remove from heat, transfer to another container, and reserve (if you leave it in the same pot, which is hot, it will burn).
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4
In a saute pan, sweat the shallot and chard stems in brown butter, until just tender, add chard and turn continuously with tongs until it just begins to wilt; season with salt and pepper, remove immediately, and allow to cool.
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5
In a saute pan, cook the squash and zucchini, in the brown butter, until soft and light brown; season, remove, and allow to cool.
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6
In a saute pan, cook the eggplant in olive oil until soft and light brown; season, remove, and allow to cool.
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7
To serve, toss the chard with walnuts and place on a plate; top with squash, zucchini, eggplant, tomatoes, and pear; dot small spoonfuls of goat cheese on top of salad.
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8
Enjoy!
