First, mince up some onion and smash with the back of a spoon in a large bowl with some balsamic vinegar, olive oil, and salt. This changes the flavor of the dressing and you can smell this change almost instantly.
Then finely chop up your chard and basil (an entire bunch of each) and toss in the salad dressing. The longer the greens sit in the dressing the more soft and delicate they will become; I recommend serving at least twenty minutes after you finish making the salad.
Top with sliced up boysenberries (or any fruit, really!) and some chopped up hazelnuts. This is a wonderful salad to bring to parties as it only gets better with time.