Tonight my older girls had church and so again, they weren't home for dinner. My husband had a Volleyball game and so it was just the little ones and myself. I made a simple dinner of pasta and freshly sliced cucumbers for the two little ones. At 8:30, when the hubby came home, I prepared this wonderful salad which we shared along with leftover mini-meatloaves from last night. It was well worth the wait.
Heat the olive oil in a skillet over medium-low heat. Cook the garlic in the oil until just fragrant, about 1 minute. Add the Swiss chard to the garlic and cook until wilted, 3 to 5 minutes; transfer the chard and garlic to a bowl, reserving any liquid in the skillet and returning it to the heat.
Cook the mushrooms and onion to the reserved liquid in the skillet until warmed, 2 to 3 minutes. Pour the balsamic vinegar over the mushroom and onion mixture; cook and stir another 2 to 3 minutes; add to the bowl with the chard mixture along with the tomatoes. Gently mix to incorporate. Toss with the blue cheese. Season with salt and pepper to serve.