Warm Rhubarb Vinaigrette

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

Use this vinaigrette in the recipe for Roasted Asparagus and Wild Halibut Salad with Chèvre and Warn Rhubarb Vinaigrette.

Ingredients

Preparation

In a sauté pan over medium heat, add 2 tablespoons of the oil and sauté the shallots and thyme for 1 to 2 minutes or until a little golden on the edges.

Add the rhubarb, hazelnuts and cherries and cook for 1 minute more. Pour in the honey, red wine vinegar and the remaining olive oil.

Remove from heat and season with salt and pepper.

Recipe by Lynne Vea, PCC Chef

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

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: cherries, hazelnuts, rhubarb

Comments

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Rhubarb Vinaigrette

love this recipe!
so fast and tasty. Didin't have the cherries so I substituted dried cranberries instead... delicious.

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