Spring Green Salad with Herbs, Meyer Lemon, Almonds, Quick-Cured Rhubarb and Chevre
Chef Anne Cornell Krauss
Serves 4

6 cups         washed baby greens like arugula and baby spinach, torn into bite-sized pieces
½ cup         fresh herbs - lemon thyme, lemon verbena, Thai basil, and Italian parsley - chopped
¼ cup         chopped fresh chives or spring garlic
1                 Meyer lemon, sliced paper thin
¼ cup         chopped fresh scallions
½ cup         almonds (toasted, candied, etc.)
4 oz            fresh goat cheese
2-3              chive blossoms (and any other edible flowers)
1 stalk         rhubarb, sliced paper thin on a mandolin
1                Meyer lemon, juiced
1 Tbsp         sugar

Toss the rhubarb with sugar and lemon juice and let sit 5-10 minutes.

Toss the greens, chopped herbs, lemon slices, and chives and scallions with the almonds. Add the vinaigrette. Divide the salad among four salad plates. Pull the chives apart into small flowers and scatter evenly over each salad. Top each salad with goat cheese, almonds and cured rhubarb and serve.

Meyer Lemon and Honey Vinaigrette

2                Meyer lemons, juiced
1/3 cup       good olive oil
1 Tbsp         honey, or to taste
                  salt and pepper, to taste

Shake or whisk until completely emulsified. Taste and adjust sweetening or oil. Toss with the salad greens and serve immediately.


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