just a smidgen

Wild Black Walnut and Honeyed Rhubarb Salad

spring is such a sweet

but busy time

Back Door 4spent plundering garden centers with

overflowing trays of brilliant color

and their earthen scented ride in the backseat home.

 winter coats and moods are shrugged off

and all is airy and new..

{ here is my view from the Back Door, c ♥ ! }
{ Please visit the lovely Celi at thekitchensgarden where she is celebrating everyone’s views from their back doors. }

 

dust in mind’s corners are swept

rugs are shaken.. cushy cushions cheer and sun umbrellas taunt the rain clouds

 

 

{ even in rain.. we smell the scent of spring in the air }

thoughts drift to memories of

fresh herbs and cracked pea pods, lettuce greens

just plucked

from a garden

 

fresh

pure

 

 

simple

 

light..

just like this Wild Black Walnut and Honeyed Rhubarb Salad

 

First spring peas..

 

Crunchy, peppery radishes..

 

A little spring picnic for one..

 

 

 
A simple dressing..

 

 

 

Wild Black Walnut and Honeyed Rhubarb Salad
 
Ingredients
  • wild black walnuts (or regular)
  • 3/4 lb rhubarb
  • 1/4 cup honey
  • salad greens
  • radish, sliced thinly
  • chevré (goat cheese)
  • sweet spring peas
  • hearts of palm, sliced
  • edible pansies (pesticide free)
  • Dressing
  • 2 tbsp extra virgin olive oil
  • 2 tbsp white balsamic vinegar
  • Fleur de Sel with herbs d'provence, to taste
  • Pepper, to taste
Instructions
  1. Preheat the oven to 450F with one rack in the upper third of the oven and one rack in the lower third. Line a baking pan with non-stick aluminum foil. Rinse and cut the rhubarb in 3/4" lengths and place in the pan. Drizzle the honey over the rhubarb and toss to coat. Bake on the top rack of the oven for about 5 minutes or until softened. Let cool.
  2. Meanwhile, toast the walnuts on the lower baking rack until lightly browned and fragrant, also about 5 minutes. Let cool.
  3. Arrange the greens on individual serving plates. Arrange rhubarb, walnuts, radish slices, chevré, peas, hearts of palm and edible flowers amongst the greens.
  4. Shake all dressing ingredients together, drizzle over each salad and serve.
Notes
Dressing and rhubarb adapted from Martha Stewart.

 

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