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 contributes recipes via, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. 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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