Recipe: Rhubarb Salad with Goat Cheese
from Everyday Food
Rhubarb Salad with Goat Cheese
3/4 pound rhubarb, cut into 3/4-inch pieces
1/4 cup honey
1/2 cup walnut halves
2 tablespoons olive oil
2 tablespoons balsamic vinegar, white balsamic vinegar, or sherry vinegar
coarse salt and ground pepper
4 bunches arugula (about a pound total) - tough ends removed (or other greens--I used spinach)
1 fennel bulb, cored and thinly sliced crosswise
1/2 cup goat cheese, crumbled
Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet. On another rimmed baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop.
In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add arugula and fennel and toss to combine. Top with rhubarb, walnuts, and goat cheese.
(Serves 4)
Rhubarb Salad with Goat Cheese
3/4 pound rhubarb, cut into 3/4-inch pieces
1/4 cup honey
1/2 cup walnut halves
2 tablespoons olive oil
2 tablespoons balsamic vinegar, white balsamic vinegar, or sherry vinegar
coarse salt and ground pepper
4 bunches arugula (about a pound total) - tough ends removed (or other greens--I used spinach)
1 fennel bulb, cored and thinly sliced crosswise
1/2 cup goat cheese, crumbled
Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet. On another rimmed baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop.
In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add arugula and fennel and toss to combine. Top with rhubarb, walnuts, and goat cheese.
(Serves 4)