Poached Rhubarb And Asparagus Salad

• Salt
• 3/4 cup sugar
• 3 cups Moscato or other sweet white dessert wine
• 1/4 cup juiced rhubarb or grenadine (for color)
• 2 1/2 tablespoons whole black peppercorns, lightly crushed
• 4 stalks rhubarb, washed, peeled (if stringy) and cut into 4-inch pieces
• 12 stalks asparagus, medium thickness
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1/2 cup plus 1 tablespoon extra virgin olive oil
• 1/2 pound mixed salad greens
• 1/2 cup mixed fresh herbs (dill, parsley, chives, tarragon)
• Freshly ground black pepper

1. Place a large saucepan of heavily salted water over high heat.
2. In another large saucepan, combine sugar with 3/4 cup water.
3. Place over medium-low heat, and stir until sugar is dissolved.
4. Add wine, rhubarb juice or grenadine, and peppercorns.
5. Bring to a simmer, and add rhubarb.
6. Simmer until rhubarb is cooked through but not soft, about 5 minutes.
7. Drain, rinse to remove peppercorns, and drain again.
8. Fill a bowl with ice water.
9. Place asparagus in boiling salted water, and blanch until bright green and barely tender, 1 to 2 minutes.
10. Immediately transfer asparagus to ice water.
11. When asparagus is chilled, drain well, and refrigerate.
12. In a small bowl, whisk together lemon juice and mustard.
13. Whisk in olive oil to make a smooth vinaigrette.
14. Place salad greens and herb mixture in a large serving bowl.
15. Season to taste with salt and pepper.
16. Slice rhubarb vertically into long, thin strips, and set aside.
17. Slice each asparagus stalk into 3-inch pieces, and set aside.
18. To serve, arrange alternating pieces of asparagus and rhubarb to make a rectangle on each of four plates.
19. Place mound of greens near rectangle, and drizzle a small amount of vinaigrette over asparagus and rhubarb.

salt, sugar, moscato, juiced rhubarb, whole black peppercorns, stalks rhubarb, stalks asparagus, lemon juice, mustard, extra virgin olive oil, salad greens, herbs, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8977 (may not work)