Arugula Salad with Strawberry-Rhubarb Vinaigrette

Salads, Salads.
This salad makes a wonderfully refreshing start to the summer. 

Arugula Salad with Strawberry-Rhubarb Vinaigrette


Quantity Ingredients
1 cup chopped fresh rhubarb
1-1/4 cups chopped fresh strawberries
3 large shallots, coarsely chopped
1 tbsp granulated sugar
1/3 cup red wine vinegar
3/4 cup canola or other vegetable oil
1/4 tsp Dijon mustard
1 bunch arugula, washed and dried
12 whole strawberries, hulled, washed and dried
4 ounces unripened goat cheese, cut into 4 slices


1. In a small non-reactive (stainless steel) saucepan, place chopped rhubarb and enough water to cover. Simmer about 10 minutes or until tender. 2. Drain rhubarb and puree with chopped strawberries until smooth in a food processor or blender. Strain into a large bowl and let cool. 3. To the rhubarb-strawberry mixture, add shallots, sugar and red wine vinegar. Whisk in canola oil and Dijon mustard until smooth and combined. 4. Divide arugula leaves onto four plates. Arrange whole strawberries and a slice of goat cheese onto each plate. Drizzle with strawberry-rhubarb vinaigrette. Serve immediately. 

Source: The Rhubarb Compendium website at