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 loved this recipe and just changed up a few ingredients to make it my own.. I added Wild Black Walnuts, Hearts of Palm and Edible Pansies. Every spring I love to find a new recipe to become the "Feature" salad of that year and this is my choice this year! It's the prettiest salad I've ever made and the rhubarb is the best "surprise" ingredient! There are so many ways this salad can be changed up! Here's my link: http://justasmidgen.com/2013/06/09/wild-black-walnut-and-honeyed-rhubarb-salad/
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.