Rhubarb Vinaigrette on Spring Greens
(adapted from chatelaine.com)
Rhubarb vinaigrette adds a sweet-tart kick to your mixed greens salad.
· 1 cups fresh rhubarb (1-2 stalks chopped)
· ¼ cup water
· 2 tbsp. maple syrup or honey
· 1 tbsp. red-wine vinegar
· 2 tsp. Dijon mustard
· ¼ cup grape seed or mild olive oil
· 1 tsp. poppy seeds (optional)
· Salt/pepper to taste
In a small saucepan, simmer rhubarb and water for 5-10 minutes or until very soft.
Add rhubarb, maple syrup, vinegar and Dijon to you blender. With the motor running slowly add the oil until blended. Stir in poppy seeds and adjust taste with salt and pepper.
Options : add pumpkin seeds and strawberries.