Ingredients
| 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 |
Directions
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 http://www.rhubarbinfo.com