Root Spinach Salad with Rhubarb Vinaigrette

Ingredients:

• ½ pound Root Spinach, chopped with stems and core
• 1  Baby Watermelon Radish, Sliced
• 4 oz. Crumbled Feta Cheese
• Mustard Blooms, for garnish
• 4 oz. Rhubarb Vinaigrette, Recipe below

Directions:

• Chop Spinach to desired size, including stems and core
• Using a mandolin, thinly slice the Baby Watermelon Radish, Stack the slices on top of each other and slice in half, to resemble half circles
• Toss the spinach with half of the sliced radishes and Rhubarb Vinaigrette (use more or less vinaigrette, based on your preference)
• Place tossed salad in a large bowl or serving platter
• Garnish the top of the salad with the Feta Cheese, Mustard Blooms and remaining Watermelon Radish Slices

For the Rhubarb Vinaigrette:

Ingredients: 

• ¼ Cup Rhubarb Juice (Approximately one stalk)
• ½ Cup Extra Virgin Olive Oil
• 2 Tbsp Honey
• Salt and pepper to taste

Directions:

• Juice Rhubarb using a juicer or blender and strain out the juice
• Combine Rhubarb Juice and Honey
• Slowly add Olive oil to Rhubarb Juice mixture, continuingly whisking to form an emulsion
• Season as desired with Salt and Pepper