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 the steps.
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
Method
In a jar or small bowl, combine the rhubarb, vinegar, honey, and a big pinch of salt then let macerate for 10 minutes
Add the olive oil and shake or whisk to combine
Cut the lettuce in half or quarters depending on the size and check the stems for dirt
Drizzle the rhubarb vinaigrette over the top of the lettuce cut side up
Season the lettuce with salt and black pepper
Scatter the cheese, peas, and nuts all over and serve