Arugula Salad with Rhubarb , Strawberries and Goat Cheese - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Arugula Salad with Rhubarb , Strawberries and Goat Cheese



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    • 1 Cup Rhubarb-peeled, cut into 1” pieces
    • ¼ Cup Red Wine Vinegar
    • ¼ Cup Sugar
    • ¼ Cup Red Wine Vinegar
    • 1 Tbsp. Dijon Mustard
    • 1 Tbsp. Honey
    • ¾ Cup Olive Oil
    • 2 Cups Arugula Leaves or any favorite salad greens
    • 1 Cup Strawberries-cut into wedges
    • 4 Tbsp. Goat Cheese Crumbles
    •  Salt and Pepper to Taste

    Place the rhubarb, first measure of vinegar, and sugar in a stainless steel saucepan, bring to a boil, and simmer for 5 minutes. Reserve and cool.

    To prepare dressing, whisk together the second measure of vinegar, dijon mustard and honey. While whisking, slowly drizzle in the olive oil. Season dressing to taste with salt and pepper.

    To serve salad, place the arugula in a bowl. Toss with enough dressing and divide onto four plates. Garnish each plate with the reserved rhubarb, strawberries and crumbled goat cheese.