Tuesday, May 17, 2005

Rhubarb Salad with Goat Cheese

Rhubarb Salad with Goat Cheese (Adapted from Everyday Food)

12 ounces rhubarb, sliced into 3/4" pieces
1/4 cup honey
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
salt and fresh ground black pepper
16 ounces fresh spinach, any tough ends removed
1 fennel bulb, core removed and thinly sliced crosswise
2 ounces (about 1/2 cup) crumbled goat cheese
1/2 cup coarsely chopped walnuts, toasted

Preheat oven to 450 degree, with a rack in the upper third.

On a large, rimmed baking sheet, add rhubarb and drizzle with honey, tossing to combine. Place onto the upper rack and roast until softened, about 5 to 7 minutes. Remove and set pan on a wire rack to cool.

In a large bowl, whisk together oil and vinegar - season with salt and pepper. Add spinach and fennel, gently tossing to coat. Top with rhubarb, goat cheese and walnuts to serve.

Makes about 4 servings.

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