Rhubarb Salad with Gorgonzola & Goat Cheese

Do you ever get bored with your ingredients? I asked my mom for some rhubarb because I wanted to make some rhubarb crisp and try chia seeds in place of the tapioca, but then that just didn’t sound good. I wanted to try something DIFFERENT with my rhubarb.

So the idea struck me … could you put rhubarb in a salad? Why not? I did a quick search on google and found a few different recipes for rhubarb salad. They all involved roasting the rhubarb in sugar or honey. Honey sounded better to me than sugar. I added some sweet onions and gorgonzola to the recipe to kick it up a bit, and a few chrysanthemum leaves to the greens to add that peppery taste and topped it off with a honey lemon ginger vinaigrette.

Rhubarb Salad with Gorgonzola & Goat Cheese

Adapted from yumsugar. This amount of rhubarb is about right for a big one-person salad or two side salads.

• Chopped walnuts
• 1 cup rhubarb, washed and cut into chunks
• 1 Tablespoon honey
• Mixed greens (throw in a few chrysanthemum greens if you happen to have an organic chrysanthemum plant about)
• Sweet onion, sliced and quartered
• Gorgonzola & goat cheese crumbles
• Honey Lemon Ginger Vinaigrette (recipe below)

Spray a small baking sheet with cooking spray. Set the walnuts on the tray and toast in the oven on the bottom rack at 400 for about 5 minutes … or until they are fragrant and slightly browned. Watch them carefully so they don’t burn. Remove the walnuts from the baking sheet.

Mix the rhubarb with the honey and place it on the baking sheet. Bake at 450 on the top rack for about 5 minutes or until the rhubarb is just beginning to soften. Let the rhubarb sit for a few minutes in the fridge to cool.

Once the rhubarb has cooled a bit, fill your bowl most of the way with mixed greens, toss in the sweet onion and rhubarb, sprinkle with the cheeses and toasted walnuts and drizzle with the vinaigrette.

Honey Lemon Ginger White Wine Vinaigrette

• 1/4 cup white wine
• 1/4 cup rice vinegar
• Juice of 1/4 of a lemon
• 2 Tablespoons honey
• 1/2 teaspoon freshly grated ginger
• 2 Tablespoons spicy brown mustard
• 2 cloves of garlic, peeled and chopped fine
• 2 Tablespoons extra virgin olive oil

Mix everything except the olive oil together in a bowl till well mixed. While whisking, slowly pour the olive oil into the dressing in a small stream. Keep whisking until the olive oil is well mixed into the dressing. Refrigerate any leftover dressing in an airtight container. Before use, take it out of the fridge for a few minutes to let the olive oil “melt” again (it will solidify in the fridge) and shake well.

This recipe was shared at Newlyweds Recipe Linky, Fit & Fabulous Fridays and Summer Salad Sundays.