First up? This well-balanced salad with arugula, fennel, and goat cheese. Raw rhubarb tastes like crunchy, unripe strawberries, but a rapid roast with a glaze of honey results in soft, juicy, and slightly sweetened rhubarb stalks.
I love this salad because it combines so many textures: creamy, tender, and crisp. An easy and tangy balsamic vinaigrette lets the pure flavor of the vegetables shine. Enjoy for lunch or serve as a part of a dinner menu. Get the recipe for this elegant and delicious salad now.
3/4 pound rhubarb, cut into 3/4-inch pieces
1/4 cup honey
1/2 cup walnut halves (I used pecans because that's what I had on hand)
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
- 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.
- Salads, Greens
- North American