Rhubarb Salad with Goat Cheese Recipe
Tags
fennel, fennel bulb, goat cheese, Rhubarb, walnuts
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I was introduced to rhubarb by my husband who loves all things strawberry/rhubarb. I wanted to venture out and find other ways to utilize this great fruit and have amassed a lot of recipes over this winter. My daughter and I hit the farmer’s market this past weekend and grabbed a lot of rhubarb! Besides making the favorites, strawberry pie and strawberry rhubarb jam, we have our whole week planned out for some fun baking and experimenting.
Our first try was this salad. It was a beautiful day out and something light and summery was just what the doctor ordered. Granted the rhubarb is roasted with some honey, I wouldn’t have thought to pair it with a salad. The flavors in the salad were bold, yet the salad was light and fresh. It really was a perfect combination. If you are looking for something new to serve with your typical summer fare or just want to perk up your usual lunch time salad, this is your answer!
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 Tbsp olive oil
- 2 Tbsp 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
Preheat oven to 450 F 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
Source: Everyday Food, May 2009