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.
- 8 cup fresh baby spinach
- ½ cup red onions, thinly sliced
- ½ cup blue cheese, crumbled
- 1 cup strawberries, hulled and thinly sliced
- 1 cup blueberries
- 4 stalks rhubarb, trimmed and thinly sliced
- 3 tbsp. quality maple syrup
- 2 tbsp. apple cider vinegar
- 1 tbsp. fresh thyme leaves
- ¼ cup olive oil
- Salt and freshly ground pepper
- In a small sauce pan over medium heat, simmer the rhubarb and maple syrup for about 5 minutes or until very soft. Set aside to cool.
- In the meantime, make the salad. On a large platter or salad bowl, add the spinach, top with red onion, blue cheese, strawberries and blueberries and set aside.
- To make the vinaigrette, add rhubarb and vinegar to a blender and pulse until smooth. Pour into a bowl and add fresh thyme and slowly whisk in oil is emulsified. Season with salt and pepper.
- Drizzle salad with vinaigrette and serve. This vinaigrette can be served warm or cold.