Ingredients:
2 cups rhubarb, cut into ¼ inch pieces
4 tablespoons honey
8 cups packed greens (I like to use a lettuce, spinach, arugula blend)
2 tablespoon olive oil
2 tablespoon balsamic vinegar
Dash of salt and pepper
1 cup walnuts
1 cup goat cheese
Directions:
Preheat oven to 450 degrees. Toss rhubarb in bowl with honey. Roast the mixture on baking sheet in preheated oven until rhubarb begins to soften, about 5 minutes. Let cool. On a second baking sheet toast walnuts for about 5 minutes. Let these cool also. In large salad bowl whisk together oil and vinegar, season with salt and pepper to taste. Add greens mixture and toss. Top salad with rhubarb, walnuts, and goat cheese.
Serves 4