Rhubarb Fennel Salad
Salad
Course
Salad
Servings
Prep Time
4
people
13
minutes
Cook Time
7
minutes
Servings
Prep Time
4
people
13
minutes
Cook Time
7
minutes
Ingredients
3
large
rhubarb stalks
cut in 3/4″ pieces
1/4
cup
raw honey
4 – 5
cups
arugula
1
bulb
fennel
cored and thinly sliced
1/3
cup
pine nuts
1/3
cup
goat cheese
crumbled
extra virgin olive oil
to taste
fresh lemon juice
to taste
sea salt and pepper
to taste
Instructions
Preheat oven to 425ºF.
Line a small baking sheet with parchment paper. Toss rhubarb with honey and lay in a single layer on parchment paper.
Place in oven for 5 – 7 minutes. Remove and allow to cool.
Top 4 plates evenly with arugula, fennel, pine nuts, goat cheese and rhubarb.
Drizzle with olive oil, fresh squeezed lemon, sea salt and pepper to taste.