Despite my rather aggressive negligence in regards to our garden this past year, we have rhubarb that overwintered quite well. I was delighted to see stalks thick and red enough for picking this week.

Just two stalks. But still, our own rhubarb! I thought about making a tiny crisp, but decided to play around with something savory instead. I stewed the rhubarb with honey, vinegar and shallot and mixed in olive oil to make a lumpy sweet-tart vinaigrette. Tossed with arugula, goat cheese and almonds, it became the perfect springtime salad.

And now I have renewed vigor for tackling our neglected garden…

Arugula Salad with Rhubarb Dressing

1 cup diced rhubarb (1-2 stalks), diced
1 small shallot, diced
3 tablespoons honey
1/4 cup vinegar (I used white wine vinegar)
1/2 cup olive oil
salt and pepper

arugula
goat cheese
almonds

Place the rhubarb, shallot, honey and vinegar in a small saucepan and bring to a boil over medium heat. Lower heat and simmer until rhubarb is soft, about 10 minutes. Allow the mixture to cool. Transfer rhubarb mixture to a jar and slowly stream in the olive oil, whisking with a fork to combine. Season with salt and pepper to taste.

Toss a few generous handfuls of arugula with enough of the rhubarb dressing to coat. Top with small dollops of goat cheese and toasted sliced almonds.

—SCB