The fruity sourness of rhubarb goes brilliantly with a tangy goats' cheese in this simple, but stunning salad.
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.