Rhubarb and Goat Cheese Salad
4 servings
20 minutes
Rhubarb and goat cheese salad is an elegant blend of sweetness and spiciness inspired by Italian cuisine. Rhubarb baked with floral honey acquires a delicate sweet-sour caramel note, while walnuts add a crunchy texture. Fennel and arugula fill the dish with freshness and a hint of spice, highlighting the flavor of soft goat cheese. The finishing touch is a dressing of olive oil and balsamic vinegar that brings the ingredients together in harmony. This salad serves as a refined dish for summer dinners as well as part of a festive table where original flavor combinations are appreciated. It attracts with its simplicity of preparation and noble taste, making each serving a small gastronomic masterpiece.
1
Cut the rhubarb into slices 1-1.5 cm thick.
- Rhubarb: 300 g
2
Preheat the oven to 200°C.
3
Pour liquid honey over the rhubarb, mix it, and place it on a baking sheet lined with parchment paper.
- Wildflower honey: 0.3 glass
- Rhubarb: 300 g
4
Sauté for about 5-7 minutes until it softens. Let it cool.
5
Roast walnuts in a dry skillet.
- Walnuts: 65 g
6
Cool down and chop into smaller pieces.
7
Slice the fennel thinly and mix it with arugula.
- Fennel: 1 piece
- Rocket (arugula): 120 g
8
Place on a serving platter.
9
Place the rhubarb in honey on top.
- Rhubarb: 300 g
10
Break or cut the goat cheese into small random pieces. Place on top.
- Soft goat cheese: 120 g
11
Combine olive oil with balsamic vinegar, mix well, add salt and pepper.
- Olive oil: 2 tablespoons
- Balsamic vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
12
Dress the salad with dressing and leftover warm honey.
- Wildflower honey: 0.3 glass
13
Sprinkle with crushed walnuts.
- Walnuts: 65 g
