Arugula Salad with Strawberry Rhubarb Vinaigrette



Dressing:
1 cup chopped fresh rhubarb
1 1/4 cups chopped fresh strawberries
3 large shallots, coarsely chopped
1 tablespoon sugar
1/3 cup red wine vinegar
3/4 cup canola oil
1/4 teaspoon Dijon mustard

Salad:
1 bunch arugula
12 whole strawberries
4 ounces goat cheese

1. Simmer the first 5 ingredients in a small, non-reactive saucepan until tender, about 10 minutes. Purée, strain into large bowl, and cool. Once cooled, whisk in canola oil and Dijon mustard.
2. Arrange arugala, strawberries and goat cheese on plates.
3. Serve with dressing.

Barry Conway Recipe