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Rhubarb Salad with Goat Cheese

Martha Stewart
  • 25 minutes
  • Serves 4

INGREDIENTS

3

rhubarb, cut into 3/4-inch pieces

4

bunches Arugula

1

Fennel, bulb

2 tbsp

Balsamic vinegar

1/4 cup

Honey

1

Salt and ground pepper, Coarse

2 tbsp

Olive oil

1/2 cup

Walnut, halves

1/2 cup

Goat cheese, fresh