Under 30 Minutes

Rhubarb Salad with Goat Cheese

When shopping for rhubarb, look for thin, red, crisp stalks. Floppy stalks indicate the rhubarb was picked too long ago.

  • Prep:
  • Total Time:
  • Servings: 4
Rhubarb Salad with Goat Cheese

Source: Everyday Food, May 2009

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

  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.

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