Warm Rhubarb Vinaigrette | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Warm Rhubarb Vinaigrette

Your rating: None (2 votes)
Your rating: None (2 votes)

Use this vinaigrette in the recipe for Roasted Asparagus and Wild Halibut Salad with Chèvre and Warn Rhubarb Vinaigrette.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


In a sauté pan over medium heat, add 2 tablespoons of the oil and sauté the shallots and thyme for 1 to 2 minutes or until a little golden on the edges.

Add the rhubarb, hazelnuts and cherries and cook for 1 minute more. Pour in the honey, red wine vinegar and the remaining olive oil.

Remove from heat and season with salt and pepper.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on April 16, 2011.

Recipe search

Refine search   Tips »

Related Share Comments My PCC


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Rhubarb Vinaigrette

love this recipe!
so fast and tasty. Didin't have the cherries so I substituted dried cranberries instead... delicious.

Post new comment

Login or register to post comments

Login (Why?)