Rhubarb goat cheese salad

Dunno how you people do summers but I feel like a wilted plant. Wilted dill. Wilted parsley. Wilted salad. Salad? Rhubarb goat cheese salad?

You’ll need:

  • few leaves of Butterhead lettuce or rucola
  • goat cheese
  • 1 stalk rhubarb
  • 1 tbsp honey
  • handful of walnuts
  • olive oil
  • lemon
  • sea salt
  • pepper

METHOD:

  1. preheat the oven at 230°C;
  2. cut the rhubarb stalk into chunks, discharge the ends;
  3. toss the rhubarb with honey and a pinch of sea salt;
  4. add it to the preheated oven for 5-7 minutes;
  5. in a frying pan add the walnuts and toast them fro 2-3 min on high heat making sure you won’t burn them;
  6. thoroughly wash your salad leaves and cut them to desirable pieces;
  7. take the rhubarb out and allow it to cool a bit;
  8. remove walnuts from heat and allow them to cool as well;
  9. cut your cheese;
  10. assemble your salad.

Easy as that. Dress it with olive oil and a little bit of lemon juice. Keep in mind that rhubarb might be a bit sour, like it was in my case, and it is better to add more lemon if needed rather than take the lemon juice out of the salad.

Have fun,

V.

 

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