Honey Roasted Rhubarb
This salad is SO SPRING and colorful too!
1 pound fresh rhubarb, trimmed and cut into 3-inch lengths
1 shallot, peeled and minced
3 tablespoons honey
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra virgin olive oil
6 cups mixed salad greens
shavings of Manchego cheese for garnish
Preheat the oven to 400 degrees. Lightly grease a jellyroll pan. Add the rhubarb, shallots, honey, vinegar, salt, and pepper. Toss lightly to evenly coat and spread in a single layer. Roast 11-12 minutes or until soft, but not falling apart. Transfer to a plate and let cool.
Transfer the cooking juices to a small bowl and whisk in the olive oil. Divide the greens among four salad plates and top each with a portion of the roasted rhubarb. Drizzle some the the dressing over each salad and top with the cheese shavings. Serves 4.