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.