Spring Wedge Salad | Recipes from Granor Farm
The rhubarb lends a bright kick to this springy vinaigrette-- we are also making a version of it this week for the store in case you want you want to skip…
Ingredients
- 2 stalks rhubarb, grated
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1/4 cup olive oil
- 1-2 heads baby romaine
- 1 pint peas, sliced thinly
- 4 oz blue cheese, crumbled
- 1/2 cup pistachios, toasted and roughly chopped
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