Food: Rhubarb Salad

Rhubarb is in this season, and there's many ways to enjoy it. First up: Rhubarb Salad.

It's well-balanced with arugula, fennel, and goat cheese. A rapid roast with a honey glaze will turn the crunchy, un-ripe strawberry tasting stalks into delicious, soft, slightly-sweetend rhubarb stalks.

Recipe:

Ingredients

3/4 pound rhubarb, cut into 3/4-inch pieces
1/4 cup honey
1/2 cup walnut halves (I used pecans because that's what I had on hand)
2 tablespoons olive oil
2 tablespoons balsamic vinegar (preferably white)
Coarse salt and ground pepper
4 bunches arugula (about 1 pound total), tough ends removed
1 fennel bulb, cored and thinly sliced crosswise
1/2 cup fresh goat cheese, crumbled

Directions

1. Preheat oven to 450 degrees, with racks in upper and lower thirds.
2. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet.
3. On another rimmed baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop.
4. In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add arugula and fennel and toss to combine. Top with rhubarb, walnuts, and goat cheese.

Serves 4.