Rhubarb Poppyseed Vinaigrette
By MCFM Nutrition Interns
Ingredients
- 1 ½ cups chopped rhubarb
- 4 Tablespoons honey, separated
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 1 Tablespoon grainy mustard
- 1 Tablespoon poppyseeds
- Juice of ½ lemon
For serving
- Salad greens (2-3 ounces per serving)
- Chopped seasonal vegetables and herbs like green onions, asparagus, radishes and cucumbers (about ½ to 1 cup per serving)
- Market cheeses, soft boiled eggs, cooked chicken breast, nuts or other proteins of your choice
Instructions
Simmer chopped rhubarb with ½ cup water, 2 Tablespoons honey for 10 minutes on medium heat. Add the additional ingredients and puree with an immursion blender or in the food processor until combined.
