Roasted Rhubarb & Baby Spring Greens

• 2 cups fresh rhubarb - cut 1/2-inch
• 2 tablespoons sugar
• 8 cups baby greens
• 1/4 cup chopped walnuts, toasted
• 1/4 cup dried cranberries
• Zest from one orange
• 2 tablespoons balsamic vinegar
• 1 tablespoon walnut oil
• 2 tablespoons minced shallot
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

1. Preheat oven to 425u0b0F.
2. Toast the walnuts: place in a skillet and cook over medium-low heat, stir constantly until they smell fragrant, 2 to 4 minutes.
3. Toss the rhubarb & sugar in a medium bowl until coated evenly; let sit about 10 minutes - stir a couple times.
4. Spread rhubarb onto a baking sheet with rim, and roast about 5 minutes or until it starts to soften, let cool 10 minutes.
5. Whisk the vinegar, oil, shallot, salt and pepper in a large bowl. Add greens; toss to coat with the dressing.
6. Divide onto 4 plates. Top with the rhubarb, walnuts, cranberries and orange zest.

fresh rhubarb, sugar, baby greens, walnuts, cranberries, orange, balsamic vinegar, walnut oil, shallot, salt, freshly ground pepper

Taken from food52.com/recipes/11747-roasted-rhubarb-baby-spring-greens (may not work)