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.
Recipe by Just a Smidgen at https://justasmidgen.com/2013/06/09/wild-black-walnut-and-honeyed-rhubarb-salad/