Honey Roasted Rhubarb Salad with Lemon Tarragon Vinaigrette and Hazelnut Crunch

Ingredients

• •4 stalks rhubarb, trimmed and cut into 2-inch pieces
• •2 tablespoons honey
• •1 tablespoon olive oil
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •5 cups mixed salad greens (e.g., arugula, spinach, and frisée)
• •1/2 cup hazelnuts, roughly chopped
• •2 tablespoons granulated sugar
• •1/4 teaspoon ground cinnamon
• •1/4 cup fresh tarragon leaves, finely chopped
• •1/4 cup fresh lemon juice
• •1 tablespoon Dijon mustard
• •1 teaspoon honey (for vinaigrette)
• •1/3 cup extra-virgin olive oil

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Arrange the rhubarb pieces on the prepared baking sheet. Drizzle with honey, olive oil, salt, and black pepper. Roast for 15-20 minutes, flipping halfway, until tender and slightly caramelized. Set aside to cool.

3. 3

   In a small skillet over medium heat, toast the chopped hazelnuts for 2-3 minutes until fragrant. Add granulated sugar and cinnamon, stirring constantly until the sugar melts and coats the nuts evenly. Transfer the nuts to a parchment-lined plate to cool.

4. 4

   In a small bowl, whisk together lemon juice, Dijon mustard, honey, and fresh tarragon. Slowly drizzle in the olive oil while whisking to create the vinaigrette. Season with salt and pepper to taste.

5. 5

   In a large salad bowl, combine the mixed greens, roasted rhubarb, and candied hazelnuts.

6. 6

   Drizzle the lemon tarragon vinaigrette over the salad, toss gently, and serve immediately.