Green Salad with Roasted Rhubarb, Goat Cheese & Tarragon Vinaigrette
Prep time
Cook time
Total time
Author: Finn
Recipe type: Salad
Serves: 1 main course or 4 side salads
Ingredients
Roasted rhubarb:
2 large stalks rhubarb, cut on the diagonal into ½" pieces (~1 cup)
1 Tbsp maple syrup
Salt and pepper
2 tsp olive oil
.
Vinaigrette:
1 Tbsp white wine vinegar
3 Tbsp olive oil
1 pinch each of salt and pepper
1 Tbsp fresh tarragon, minced
1 tsp honey mustard or other mild mustard
1 tsp maple syrup
.
~150 g mixed greens (5 oz.)
1 tsp finely shopped shallot or 3-4 chive blossoms, broken up
~1 Tbsp sunflower seeds
~1 Tbsp pumpkin seeds
~1 tsp sesame seeds
~ 1 tsp hemp hearts
~110 g goat cheese, crumbled (4 oz.)
Instructions
Preheat oven to 450 degrees. Toss rhubarb slices in maple syrup, olive oil, salt and pepper. Bake for 5 minutes then remove from oven. Rhubarb should be glossy and slightly softened, but still hold its shape.
In a small bowl, whisk together the vinaigrette ingredients.
Place mixed greens in a large salad bowl. Toss with vinaigrette to coat. Top with rhubarb, shallot, seed/nut mix and goat cheese. Serve immediately.
Recipe by Port and Fin at https://portandfin.com/green-salad-with-roasted-rhubarb-goat-cheese-tarragon/