Spinach, Rhubarb And Goat Cheese Salad - cooking recipe

Ingredients

1 None red onion, peeled and finely diced
7 tbsp olive oil
100 ml cherry juice
30 g runny honey + 1 tsp for basting
450 g rhubarb, halved lengthwise and cut into 8cm batons.
200 g soft goat's cheese log, cut into 8 slices
5 stalks fresh thyme, leaves removed
1/4 None baguette, cut into small chunks
2 cloves garlic, peeled and finely chopped
200 g baby leaf spinach
3 tbsp raspberry vinegar
1 tsp Dijon mustard

Preparation

Heat 1 tablespoon of oil in a non-stick pan and saute the onions for about 3 minutes. Add the cherry juice and 1 tbsp of honey and bring the mixture to a brisk boil. Cook for about 5 minutes, stirring, until the mixture reduces to a syrup consistency. Remove from heat and let cool.
Set aside 2 tbsp of the syrup for the salad dressing and use the remaining syrup to coat the rhubarb batons. Sautee the rhubarb in batches in a hot pan, for 2-3 minutes on both sides.
Preheat oven to 350\u00b0F. Place the cheese on a baking sheet lined with parchment paper, drizzle over 1 tsp of honey, and sprinkle with thyme leaves. Bake for about 6 minutes.
To make the croutons, heat 3 tablespoons of oil in a non-stick pan. Add the garlic and the bread cubes, and cook for about 4 minutes, stirring occasionally, until the bread is golden brown. Season with salt and pepper, then lift onto paper towels to drain off excess oil.
To make the dressing, combine the remaining cherry syrup, vinegar, mustard, 3 tablespoons of olive oil, salt, and pepper in a bowl and whisk to combine. Pour the dressing over the spinach and croutons and toss the salad.
Serve with the rhubarb and baked cheese on top and garnish with the remaining thyme.