Food & Cooking Recipes Salad Recipes Rhubarb Salad with Goat Cheese 3.5 (71) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 4 Rhubarb is quite tart, so it should always be cooked with a sweetener -- in this recipe we roast it briefly with a touch of honey before tossing it with the rest of the salad ingredients. Ingredients ¾ pound rhubarb, cut into ¾-inch pieces ¼ cup honey ½ 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 ½ cup fresh goat cheese, crumbled Directions 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. 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. Cook's Notes When shopping for rhubarb, look for thin, red, crisp stalks. Floppy stalks indicate the rhubarb was picked too long ago. Rate it Print