This farm to table recipe was inspired from my day on the farm harvesting fresh field herbs such as thyme, as well as greenhouse rhubarb. Thyme is a very fragrant herb and adds great flavour to any dish such as stews, soups, meats, poultry, marinades and salad dressings. This herb gives food a tangy and warm flavor and retains its flavour even after cooking.
Rhubarb is a rose-red or greenish white fresh raw leaf stalk that is similar to celery. It is very tart when raw and is often cooked with sugar to sweeten it. Rhubarb is most commonly used in pies or desserts.
Today, I have featured thyme and rhubarb together in a savoury vinaigrette recipe paired with a sharp, salty cheese and fresh berries combined into a fresh salad for those spring and summer lunches or gatherings.