6-8 stalks rhubarb, cut into 1-inch pieces
1/4 cup honey
1/2 cup walnuts
2 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon dijon mustard
Sea salt and ground pepper
fresh baby greens or arugula
1 fennel bulb, cored and thinly sliced crosswise
1/2 cup soft goat cheese, crumbled
- Heat oven to 450°F. Mix rhubarb with honey in a bowl. Spread on a greased, rimmed baking sheet and roast about 5 minutes. Let cool.
- Lightly toast the walnuts in the oven on a baking sheet about 5 minutes. Let cool and chop.
- Whisk together oil and vinegar in a large bowl. Whisk in salt and pepper. Add the greens and fennel and toss to coat.
- Divide greens onto 4 plates and top with rhubarb, walnuts, and goat cheese.