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Rhubarb and Fennel Salad with Goat Cheese
Indulge in a symphony of flavors with this refreshing salad that marries the tangy notes of rhubarb, the licorice-like sweetness of fennel, and the peppery bite of arugula. The creamy goat cheese and crunchy walnuts add a delightful contrast, while the honey-lemon dressing ties everything together. This salad is a celebration of spring, when rhubarb and fennel are in season, and has roots in Mediterranean cuisine where these ingredients are commonly used.
Servings: 4
Ingredients
- Salt
- 1/2 teaspoon or to taste
- Black pepper
- 1/2 teaspoon or to taste
- Honey
- 2 tablespoons
- Olive oil
- 1/4 cup
- Lemon juice
- 2 tablespoons
- Walnuts
- 1/2 cup, chopped
- Goat cheese
- 1/2 cup, crumbled
- Arugula
- 4 cups
- Fennel bulb
- 1 medium, thinly sliced
- Rhubarb
- 2 stalks, thinly sliced
Instructions
- In a large salad bowl, add the thinly sliced rhubarb, fennel, arugula, crumbled goat cheese, and chopped walnuts.
- In a separate small bowl, prepare the dressing. Whisk together the lemon juice, olive oil, honey, salt, and pepper until well combined.
- Drizzle the honey-lemon dressing over the salad. Toss gently to combine, ensuring all ingredients are evenly coated.
- Serve the salad immediately for the freshest taste. Enjoy this crisp and tangy delight as a standalone light meal or as a side dish with grilled meats or fish.
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Cook Time: 0 minutes • Calories: 300 • Fat: 22g • Carbs: 20g • Protein: 8g • Sodium: 300mg • Sugar: 10g
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