Rhubarb Salad with Goat Cheese
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Everyday Food, May 2009
- Prep Time 15 minutes
- Total Time 25 minutes
- Yield Serves 4
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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
Directions
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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.
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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.
I was looking for a way to use rhubarb in a savory dish. WOW! This salad is terrific, will definitely make this again. I added the juice that came out of the rhubarb when it was cooked to the salad dressing. Did not use a full pound of arugula.
This salad packs a lot of flavor for so little preparation. Added a bit more goat cheese. Have used this recipe more than once. It is a nice way to satisfy a rhubarb lover.