Roasted rhubarb salad

  • 2 c 1/2 inch pieces fresh rhubarb
  • 2 T sugar
  • 2T balsamic vinegar
  • 1T canola oil
  • 1T minced green garlic
  • ¼ t salt
  • ¼ t freshly ground pepper
  • 8 cups mixed greens
  • ½ c crumbled goat cheese or feta
  • ¼ c chopped walnuts, toasted
  • ¼ c golden raisins

Preheat oven to 450 degrees. Toss rhubarb with sugar in a medium bowl until well coated; let stand, stirring once or twice, for about ten minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes.

Meanwhile whisk vinegar, oil garlic, salt and pepper in a large bowl. Add greens; toss to coat with the dressing. Divide the greens among 4 plates. Top with the rhubarb, goat cheese (or feta), walnuts and raisins.