Swiss Chard and Arugula Salad

• 2 tablespoons butter
• ¼ pound slivered almonds
• Salt

In a small skillet, melt the butter and sauté the almonds until they begin to turn golden.

Remove from the pan with a slotted spoon and salt lightly.

Toss the greens with the vinaigrette and divide among six plates.

Sprinkle with the warm almonds and grate a little goat cheese over each salad. Serve.