Rhubarb salad with goat cheese, smoked duck
6 servings
10 minutes
This exquisite French salad combines the delicate tartness of rhubarb, the creamy softness of goat cheese, and the deep, rich flavor of smoked duck breast. Rhubarb, with its refreshing tartness, is treated with sugar and honey to acquire a delicate sweetness that contrasts with the savory cheese and aromatic duck. Arugula leaves add a light bitterness, while balsamic sauce provides a harmonious finish to the dish. Inspired by French culinary elegance, this salad is perfect for summer dinners and light snacks, surprising with its combination of flavors and textures. It can be served as a standalone dish or accompanied by white wine that highlights its complex flavor palette.
1
Clean the rhubarb stalks from the skin and cut into thick shavings.
- Rhubarb stalks: 300 g
2
In a saucepan, mix sugar with a tablespoon of water and simmer rhubarb in this mixture for one minute over high heat. Add honey, stir, and remove from heat.
- Sugar: 50 g
- Rhubarb stalks: 300 g
- Honey: 1 tablespoon
3
Mix olive oil with balsamic vinegar. Slice the duck breast into thin pieces. On each plate, place some arugula, duck breast, goat cheese, and rhubarb. Season with salt and pepper, and drizzle with the olive oil and balsamic vinegar sauce.
- Olive oil: 1 tablespoon
- Balsamic vinegar: 1 tablespoon
- Smoked duck breast: 120 g
- Rocket (arugula): 150 g
- Goat cheese: 120 g
- Rhubarb stalks: 300 g
- Salt: to taste
- Ground black pepper: to taste