About The River

Tuesday, June 12, 2012

Rhubarb Vinaigrette

Rhubarb Vinaigrette
1/4 cup honey
1/2 cup water
4 stalks rhubarb (about 2 loosely packed cups), finely chopped
1/4 cup red wine vinegar
Zest of one lemon
1/4 cup extra-virgin olive oil
Coarsely ground pepper and sea salt

Combine water and honey over medium heat. When the mixture begins to boil, add rhubarb and boil five minutes more, stirring often. Stir in vinegar and lemon zest, and cook five to 10 more minutes, until dressing is reduced by about half. Remove from heat, and let cool slightly. Whisk the olive oil into the dressing. Season with salt and pepper. Serve warm or cold over fresh salad greens.
 
 

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