Rhubarb, Strawberry and Walnut Salad with Balsamic Vinaigrette

• 2 stalks rhubarb
• 2 Tbsp granulated sugar
• 2 Tbsp honey
• 8 strawberries
• 1/4 cup walnuts
• 1/4 cup goat's cheese or feta cheese
• 1 bunch of mixed greens
• 2 Tbsp balsamic vinegar
• 1 Tbsp rice vinegar
• 1 Tbsp olive oil
• 1 Tbsp honey
• 1/8 tsp salt
• 1 dash pepper

1. Wash the mixed greens and soak them in water until crisp.
2. When crisp, drain them well and chill them in the refrigerator.
3. Cut the strawberries vertically into 6 even pieces.
4. Roughly chop the rhubarb into 1.5 cm or 1/2 inch pieces.
5. Coat them in sugar and let the rhubarb sit for 20 minutes.
6. Lightly grease a frying pan with oil.
7. Heat the pan over low-medium heat and cook the rhubarb for 2-3 minutes without stirring it.
8. Drizzle in the honey and agitate the pan to evenly mix in the flavors.
9. Transfer the rhubarb to a plate and set aside to cool.
10. Arrange the mixed greens and rhubarb on a plate and top with strawberries, chopped cheese, and walnuts.
11. Drizzle over the dressing and serve!

stalks rhubarb, sugar, honey, strawberries, walnuts, goats cheese, mixed greens, balsamic vinegar, rice vinegar, olive oil, honey, salt, pepper

Taken from cookpad.com/us/recipes/157447-rhubarb-strawberry-and-walnut-salad-with-balsamic-vinaigrette (may not work)