SALAD WITH STRAWBERRIES, RHUBARB AND GREENS ENJOY DAN:

STRAWBERRY RHUBARB SALAD WITH BABY GREENS AND WALNUTS

                                                                                                 By CHEF DAN:

Serves 6-8

INGREDIENTS:

2 cups 1/2-inch pieces of fresh rhubarb

2 tablespoons sugar

1 tablespoon fresh orange juice

1 tablespoon lemon juice

2 tablespoon balsamic vinegar

1 tablespoon olive oil

2 pounds fresh strawberries, hulled, quartered

8 cups mixed baby greens

1/2-cup feta cheese

1/4-cup toasted, chopped walnuts (recipe to follow)

1/4-cup fresh mint

Sea salt and fresh cracked pepper to taste

DIRECTIONS:      (PRE-HEAT OVEN TO 450 DEGREES)

1.   Toss rhubarb, sugar, orange juice and lemon juice in a bowl.

2.   Let rest for 30 minutes, stirring twice.

3.    On a baking sheet in a pre-heated oven, spread rhubarb evenly and roast for 5 minutes, or until just beginning to soften.

4.   Let cool for about 10 minutes.

5.   Whisk vinegar, oil, salt and pepper, in a larger salad bowl.

6.   Add strawberries, and greens, toss to coat with the dressing.

7.   Top with rhubarb, feta cheese, toasted walnuts, and fresh mint.

HOW TO TOAST WALNUTS:

1.   Pre-heated oven to 450 degrees.

2.   In a bowl add whole walnuts and 1 tablespoon olive oil.

3.   Spread walnuts evenly on a baking sheet.

4.   Bake in a preheated oven for a few minutes, or until golden brown.

5.   Let cool then chop.

ENJOY DAN:           BON-APPETITE!!