The fruity sourness of rhubarb goes brilliantly with a tangy goats' cheese in this simple, but stunning salad.
60g/2¼oz butter
4 tsp sugar
100g/3½oz rhubarb, cut into batons
4 tsp port
1 tbsp extra virgin olive oil
1 tsp lemon juice
1 tsp mustard
sea salt and freshly ground black pepper
baby salad leaves
50g/1¾oz hard goats’ cheese, crumbled
Melt the butter in a frying pan then add the sugar. Place the rhubarb in the pan and cook quickly until just tender. Remove the rhubarb from the pan and set aside to cool.
Deglaze the frying pan with the port and set aside.
Mix together the oil, lemon juice and mustard and season with sea salt and freshly ground black pepper. Make a loose ball of the salad leaves in the palm of your hand, place in the centre of each plate and dress with the olive oil mixture.
Make criss-cross patterns around the leaves with the rhubarb batons, sprinkle the goats’ cheese over and around the rhubarb and finish with a drizzle of the port glaze.
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