Salad with rhubarb and goat's cheese

Name: salad with rhubarb and goat's cheese
Total time: 15 min
Yield: 4
Ingredients: 50 gram pecans; 3 stem rhubarb; 3 tablespoon honey; 75 gram lamb's lettuce; 1 little fennel bulb; 1 bunch radishes; 3 tablespoon balsamic vinegar; 4 tablespoon olive oil; 125 gram soft goat cheese

Ingredients

50 gram pecans
3 stem rhubarb
3 tablespoon honey
75 gram lamb's lettuce
1 little fennel bulb

1 bunch radishes
3 tablespoon balsamic vinegar
4 tablespoon olive oil
125 gram soft goat cheese

Directions

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.