summer is here and there is no hiding that fact - especially at the farmer's market. it seems that deep purple and red foods are currently stealing the show: cherries, beets, strawberries, currants and ...rhubarb. i wanted to do something other than pie or cobbler with the vibrant fuschia stalks so i came up with this invention: roasted fennel & rhubarb salad
now wait, its more exciting than it sounds, here's what's going on:
the roasted fennel and rhubarb mounts an arugula base, with chunks of english stilton blue cheese, walnuts, finished with a rich-grassy olive oil, cracked pepper and salt to taste. its rich, fresh, tart, sweet & salty all at once!
ze method of ze roast:
to start it all off i roasted the fennel and rhubarb in an oven with olive oil, fresh thyme, a drizzling of balsamic vinegar, and a generous sprinkling of brown sugar (over the rhubarb only). after the fennel gets nicely caramelized on the edges its good to go. its amazing how roasting food enhances flavors; the fennel goes from being less licorice-y to rich like pine-nuts. and the rhubarb's bite is mellowed out to sweet citrus flavors with berry notes. yum yum.