Summer Berry Salad with Ellsworth Cheese Curd Crumbles
To prepare vinaigrette remove outer skin, fibers from rhubarb and rough chop into 1/2 inch pieces. Place rhubarb in a sauce pot and simmer and simmer over medium heat until rhubarb is soft and liquid is reduced to a glaze.
Let rhubarb cool and transfer to a blender. Add vinegar and slowly pour in oil to emulsify. Blend until smooth. Add a pinch of salt to season and taste. If to sweet add more vinegar and if to sour add more sweetener to suit your palate.
To plate salad place greens in salad bowl and toss with just enough vinaigrette to lightly coat greens. Mix in berries and top with cheese curd crumble and toasted sunflower seeds (optional).
Refrigerate any left over vinaigrette in an airtight container. Will keep for 30 days.
Ingredients
Directions
To prepare vinaigrette remove outer skin, fibers from rhubarb and rough chop into 1/2 inch pieces. Place rhubarb in a sauce pot and simmer and simmer over medium heat until rhubarb is soft and liquid is reduced to a glaze.
Let rhubarb cool and transfer to a blender. Add vinegar and slowly pour in oil to emulsify. Blend until smooth. Add a pinch of salt to season and taste. If to sweet add more vinegar and if to sour add more sweetener to suit your palate.
To plate salad place greens in salad bowl and toss with just enough vinaigrette to lightly coat greens. Mix in berries and top with cheese curd crumble and toasted sunflower seeds (optional).
