rhubarb salad with goat cheese

[Mary Beth Turek]

Here’s a great way to use all our beautiful rhubarb! Enjoy.

Mary Beth

 

 

 

Rhubarb Healthy Recipes: Rhubarb Salad with Goat Cheese

Ingredients:

·         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 (preferably white)

·         Coarse salt and ground pepper

·         4 bunches arugula (about 1 pound total), tough ends removed

·         1 fennel bulb, cored and thinly sliced crosswise

·         1/2 cup fresh goat cheese, crumbled

Procedure:

1.    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.

2.    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.

(From MarthaStewart.com)