Green Salad with Roasted Rhubarb, Goat Cheese & Tarragon Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
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
  1. 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.
  2. In a small bowl, whisk together the vinaigrette ingredients.
  3. 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/