Salad with rhubarb and goat's cheese

Preheat the oven to 200ºC.

Roast the pecans in a dry, hot frying pan. Keep separate.

Mix the rhubarb in an oven dish with the honey and 1 tablespoon of water and bake in the oven for about 12 minutes. Spread the lamb's lettuce, fennel and radishes over a large dish.

Pour the honey-rhubarb from the oven dish into a bowl, add the vinegar and olive oil and beat until a dressing. Season with salt and pepper.

Divide the rhubarb, goat's cheese and pecans over the salad and drizzle with the dressing.