Rhubarb, Chèvre, and Toasted Hazelnut Salad

Although most commonly found in pies, rhubarb can be a flavorful component in many dishes. When shopping for rhubarb, stay away from wilted stalks, which indicates the rhubarb is not fresh.

Serves 4 – 6
  • 1 pound fresh rhubarb stalks, cut into 1/2 inch pieces
  • 1/4 cup grapeseed oil
  • 2 tablespoons honey
  • 2 tablespoons red wine or champagne vinegar
  • 1 pound seasonal lettuces (spinach, arugula, red leaf)
  • 6 oz chèvre (fresh goat cheese), crumbled
  • 1/2 cup hazelnuts, toasted


Preheat oven to 450 degrees F. Toss rhubarb with 2 tablespoons grapeseed oil and honey. Roast on baking sheet until soft, about 5 – 7 minutes. Set aside until cool. On another
baking sheet, toast hazelnuts about 5 minutes until browned.

Once hazelnuts have cooled, chop into small pieces.

Whisk remaining grapeseed oil with vinegar. Toss lettuces with rhubarb and dressing, top with toasted hazelnuts and goat cheese.