Arugula Rhubarb Salad

Arugula Rhubarb Salad

1 lb. Red Dog Rhubarb, cut into 2” pieces

1/3 cup honey

1/4 cup chopped walnuts

¼ lb. Red Dog Arugula

2 Tbsp. olive oil

1 Tbsp. balsamic vinegar

4 oz. fresh goat cheese


Preheat oven to 450 degrees. Toss rhubarb with honey and spread in a single layer on a baking sheet. Roast until beginning to soften, about 5 minutes. Let cool on baking sheet. On another baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop.


Toss the arugula with the olive oil and vinegar. Season to taste with salt and pepper. Divide between four serving plates. Top with rhubarb, walnuts and goat cheese. Season with salt and pepper.