Rhubarb, Pecan and Goat Cheese Salad
1 lb. Red Dog Farm Rhubarb, cut into ½-inch chunks
2 Tbsp. sugar
1/3 c. pecans, coarsely chopped
2 Tbsp. balsamic vinegar
1 Tbsp. canola oil
1 shallot, finely chopped
½ lb. Red Dog Farm Salad Mix
2 oz. goat cheese
Preheat oven to 450 degrees F. Coat a shallow, rimmed baking sheet with cooking spray. Toss rhubarb with sugar in a medium bowl, and transfer to the baking pan. Bake for 5 minutes, or until the rhubarb starts to soften.
Toast pecans in a small dry skillet over medium heat for 3 to 4 minutes, or until just beginning to brown.
Whisk together vinegar and oils in a large bowl. Stir in shallot. Add greens and toss to coat. Serve salad topped with goat cheese, rhubarb, and pecans.