Rhubarb and Goats’ Cheese Salad

A simple salad featuring buttery sautéed rhubarb, tangy crumbled goats' cheese, and a port glaze over fresh baby leaves.

Vegetarian Quick Salad Rhubarb Goat Cheese

Estimated Nutrition

Calories

842.1

kcal / serving

842.1 kcal total

Carbs

26.5g

per serving

26.5 g total

Fat

75.8g

per serving

75.8 g total

Protein

11.2g

per serving

11.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

CondimentsSauces

tsp

Mustard

Dairy

Butter

Hard Goats' Cheese

crumbled

Fruits

tsp

Lemon Juice

Liquids

tsp

Port

NutsSeeds

piece

Sea Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Extra Virgin Olive Oil

Vegetables

100

Rhubarb

cut into batons

bunch

Salad Leaves

baby leaves

Method

Melt the butter in a frying pan and add the sugar.

Cook the rhubarb in the pan until just tender and set aside to cool.

Deglaze the frying pan with port and reserve the liquid.

Whisk olive oil, lemon juice, and mustard together then season with salt and pepper.

Arrange salad leaves in the center of the plate and drizzle with the oil dressing.

Arrange rhubarb around the leaves, sprinkle with goats' cheese, and finish with the port glaze.