Rhubarb Salad with Goat Cheese and Honey Dressing

  in Gluten-Free, Recipes, Salads, Vegetarian

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

  1. Heat oven to 450°F. 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.
  2. On another rimmed baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop.
  3. 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.