Clean the chard and blanch in boiling salted water, then cut into wide strips. Cut the cherry tomatoes in half. Halve and pit the olives, dice or coarsely crumble the cheese. Arrange tomatoes, olives, chard and cheese on a platter.
Mix olive oil, balsamic vinegar, salt and pepper to make a salad dressing, drizzle over the chard. Serve sprinkled with toasted pine nuts.
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