Roasted Asparagus and Halibut Salad with Chèvre and Rhubarb Vinaigrette | PCC Natural Markets

Roasted Asparagus and Halibut Salad with Chèvre and Rhubarb Vinaigrette

Serves: 4

Your rating: None (4 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Yes, it is finally spring, and I can't resist putting my favorite ingredients together on one plate. The warm vinaigrette is spiked with tart, sweet flavors and the ingredient colors are just lovely.



Preheat oven to 400° F.

Place asparagus spears in a small baking pan. Place halibut on a separate baking pan. Brush both asparagus and halibut with olive oil and season with salt and pepper. Roast asparagus for about 8 minutes, or until just crisp-tender. Roast halibut for 10 to 12 minutes, until just opaque through.

Divide chèvre into 4 balls and press each into a flat round. Press an edible flower or sprig of fresh herb on the surface of each chèvre medallion if you like.

Toss arugula or mixed greens with a little of the vinaigrette and divide between 4 salad plates. Arrange three asparagus spears, one halibut fillet and one chèvre medallion on each plate.

Drizzle each plate with more vinaigrette to taste.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on April 16, 2011.

More about: asparagus, halibut, salads


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Awesome salad

Made this salad last weekend and it was truly amazing! Used PCC mixed baby greens as my husband doesn't like Arugula very much. The Warm Rhubarb Vinaigrette was the best part, sweet, tart, tangy, all around very complex, and the Chevre cheese topped it all off beautifully. Will definitely make again!

Yummy with chicken too

Made this with grilled chicken, and it was a hit. A definite LIKE on the menu

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