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Oryana Natural Foods Market

Rhubarb Salad with Goat Cheese

April 4, 2012, 12:04 pm

From Martha Stewart
Serves 4

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
1 bag arugula
1 fennel bulb, cored and thinly sliced crosswise
1/2 cup fresh goat cheese, crumbled

Preheat oven to 450 degrees. Mix rhubarb with honey in a bowl. Spread on a greased, rimmed baking sheet and 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.