Farm Report

Spring Salad with Strawberry Rhubarb Vinaigrette

Serves 4


  • 1 bag Mixed Spring Greens
  • 12 strawberries sliced
  • 4 oz goat cheese


  1. Separate Greens onto salad plates. Drizzle with dressing, top with strawberries and goat cheese.


  • 1 cup chopped fresh rhubarb
  • 1 -o cup chopped fresh strawberries
  • 3 large shallots, coarsely chopped
  • 1 T sugar
  • 1/3 cup red wine vinegar
  • 3/4 C canola oil
  • 1/4 teaspoon dijon mustard
  1. Simmer first five ingredients in a small non-reactive saucepan until tender, about 10 minutes. Puree, strain into large bowl, and cool.
  2. Whisk in canola oil and mustard


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