Recipe Arugula, roasted rhubarb, fresh goat cheese and pecan salad
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Auteur : CleaInternet : http://www.cleacuisine.fr/salades/salade-de-roquette-rhubarbe-rotie-chevre-frais-et-noix-de-pecan/
Serves 4
INGRÉDIENTSFor the salad
For the dressing
PRÉPARATION
INGRÉDIENTSFor the salad
- 4 nice rhubarb sticks
- 1 tbsp honey
- 2 handfuls pecans
- 150g arugula
- 3 tbsp dried cranberries
- 150g fresh goat cheese
For the dressing
- 1 tsp strong mustard
- 1 tsp fennel seeds
- 2 tbsp balsamic vinegar
- 3 tbsp tablespoon of walnut or olive oil
PRÉPARATION
- Cut into pieces and place on a baking sheet.
- Drizzle with honey and mix well by hand.
- Bake in the oven at 180°C for 15 minutes.
- Also bake the pecans for 5 to 10 minutes.
- Wash and dry the arugula.
- Place on plates. Add the cranberries and crumbled goat cheese.
- Let the rhubarb and pecans cool before placing them on the plates.
- Mix all the vinaigrette ingredients with a pinch of salt with a fork, then coat the salad just before serving.
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