Spring Green Salad with Strawberries, Radishes and Pickled Rhubarb
Donna del Rey of Relish Culinary Adventures
Serves 8

1/3 cup          good quality extra virgin olive oil such as Deergnaw or DaVero
2 Tbsp            Vivo Vinegar (choose your favorite red wine varietal)
½ tsp             sugar
1                   shallot, finely diced
1 basket         strawberries, cleaned
8 oz               arugula, frisee or other peppery spring greens, washed & dried
1 Tbsp            fresh spring herbs such as mint, tarragon or chervil, finely diced
4                   radishes, sliced thin
                     pickled rhubarb (see recipe below)
                     sea salt & freshly ground pink peppercorns to taste

Combine the olive oil, vinegar, sugar and finely diced shallot in a medium bowl. Season with salt & pink pepper. Slice the strawberries and add to the bowl. Let macerate for a few minutes.

Put the greens in a large salad bowl with the finely chopped herbs.

Toss with enough dressing to coat lightly. Top with strawberries, chilled rhubarb and sliced radishes and serve immediately.

Pickled Rhubarb
2                    rhubarb stalks
1 Tbsp             lemon juice
1 Tbsp             sugar

Thinly slice the rhubarb and marinate in the lemon juice and sugar.  Refrigerate for 15 to 20 minutes.

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