Thursday, 12 June 2014



So, rhubarb is generally considered to be a dessert ingredient. It is rare to see it used elsewhere, but the fruity sourness goes really well with the goats' cheese in this simple, but delicious salad.


50g butter
4 tsp granulated Sugar
3 thin, red, crisp Rhubarb stalks, cut into batons
4 tbsp Balsamic vinegar
3 tbsp Olive oil
1 tsp Dijon mustard
Salt and Black Pepper
baby Salad leaves
50g Goats’ cheese, crumbled


Melt the butter in a frying pan then add the sugar. Place the rhubarb in the pan and cook quickly until just tender. Remove the rhubarb from the pan and set aside to cool.

Now deglaze the frying pan with the balsamic vinegar and reduce over a low heat until thick and syrupy and set aside to cool. Then mix together the balsamic reduction, olive oil, and mustard and season with salt and black pepper, I use an old jar with a lid, so you can give them a good shake and mix the ingredients well.

To bring it all together, take your salad leaves and place in the centre of each plate, add the rhubarb batons, sprinkle the goats’ cheese over and around the rhubarb and finish by drizzling the balsamic vinegar and olive oil dressing all over.


Serve with nice fresh crusty bread and a nice glass of red wine and enjoy......

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