Arugula, Asparagus & Rhubarb Salad

Spring Salad
1 cup white balsamic vinegar
1/2 cup honey
1 1/2 cups sliced rhubarb (about 1 pound)
1/4 cup olive oil plus 2 tablespoons
2 pounds fresh asparagus
Coarse salt
Freshly ground black pepper
4 cups baby arugula
1 cup crumbled goat cheese
3/4 cup chopped walnuts (pecans or almonds would also work)

In a small saucepan combine the vinegar and honey over medium-high heat. Bring to simmer, stirring occasionally, until the honey dissolves into the vinegar. Pour the hot liquid over the rhubarb in a medium bowl and let stand until the liquid has cooled and the rhubarb is slightly tender.

Strain the liquid from the rhubarb, reserving both. Make a vinaigrette by whisking 2 tablespoons of the balsamic vinegar-honey mixture with the 1/4 cup olive oil in a small bowl. Refrigerate the remaining vinegar syrup for another use.

Preheat the grill to medium-high or the oven to 350 degrees F. Trim off and discard the woody ends of the asparagus and toss the spears with the remaining 2 tablespoons olive oil. Season lightly with salt and pepper.Place asparagus spears horizontally across the hot, oiled grill grates and grill until tender, 5 to 7 minutes, turning once or twice. Let the asparagus cool slightly, then cut the spears into 2-inch pieces. (Alternately, roast the asparagus in the oven for 20 minutes.)

In a large bowl, combine the asparagus with the arugula, goat cheese, walnuts, and reserved rhubarb slices. Drizzle vinaigrette over all, toss to coat, and serve.


About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

One thought on “Arugula, Asparagus & Rhubarb Salad

  1. Pingback: Spring Harvest: Rhubarb | Hometown Harvest

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