Rhubarb, Pecan, and Goat Cheese Salad

• 3 ribs rhubarb, cut into 1/2-inch chunks (1 1/2 cups)
• 2 Tbs. sugar
• 13 cup pecans, coarsely chopped
• 2 Tbs. balsamic vinegar
• 1 Tbs. canola oil
• 1 shallot, finely chopped (2 Tbs.)
• 6 oz. mixed greens
• 2 oz. goat cheese

1. Preheat oven to 450F.
2. Coat baking sheet with cooking spray.
3. Toss rhubarb with sugar in medium bowl, and transfer to prepared baking sheet.
4. Bake 5 minutes, or until rhubarb starts to soften.
5. Toast pecans in small dry skillet over medium heat 3 to 4 minutes, or until just beginning to brown.
6. Whisk together vinegar and oil in large bowl.
7. Stir in shallot.
8. Add greens, and toss to coat.
9. Serve salad topped with goat cheese, rhubarb, and pecans.

rhubarb, sugar, pecans, balsamic vinegar, canola oil, shallot, mixed greens, goat cheese

Taken from www.vegetariantimes.com/recipe/rhubarb-pecan-and-goat-cheese-salad/ (may not work)