Prep Time: 10 mins Total Time: 10 mins Yields: 1 cups
Ingredients: Resource from yrfn
1 cup rhubarb, chopped
¼ cup water
2 tbsps honey
¼ cup olive oil (add more oil if dressing is too tart)
2 tsps grainy mustard
1 tbsps balsamic vinegar
Salt and pepper to taste
Suggested side salad components
Fresh greens of choice
Red onion
Cucumber
Carrot
Cherry tomatoes
Preparation:
Boil the rhubarb in ¼ cup water until soft. About 5 minutes.
Transfer cooked rhubarb into a blender and add the honey, balsamic vinegar, and grainy mustard.
Blend until smooth then while blender is still going, drizzle in the olive oil.
Season with black pepper and salt
Allow to cook before using on salad greens.
Serve over greens. Dressing keeps well in the refrigerator, covered, for 1 to 2 weeks.