(Serves 4)
For the Salad:
12 asparagus spears
4 halibut filets (about 3-4 ounces each)
Extra virgin olive oil for brushing
Salt and freshly ground pepper to taste
4 ounces fresh chevre cheese
Organic edible flowers or small sprigs of herbs (optional)
Warm Rhubarb Vinaigrette
Preheat your oven to 400 degrees F.
Place the asparagus spears on a small baking pan. Place the halibut on a separate baking pan. Brush both the asparagus and halibut with olive oil and season with salt and pepper. Roast the asparagus for about 8 minutes, or until just crisp tender. Roast the halibut for 10-12 minutes or until just opaque through.
Divide the chevre into 4 balls and press each into a flat round. Press an edible flower or sprig of fresh herb on the surface of each chevre medallion.
Warm Rhubarb Vinaigrette:
5 tablespoons olive (divided)
1/4 cup thinly sliced shallots
1 teaspoon fresh thyme
1/4 cup chopped rhubarb
1/4 cup chopped toasted hazelnuts
2 tablespoons dried sour Washington state cherries
2 tablespoons red wine vinegar
3 tablespoons honey
Salt and freshly ground pepper to taste
In a sauté pan over medium heat, add 2 tablespoons of the oil and sauté the shallots and thyme for one to two 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, the red wine vinegar and the remaining olive oil. Remove from the heat and season with salt and pepper.
To serve:
2 cups baby arugula or PCC organic mixed baby greens (you may toss in fresh mint, basil or watercress if you so desire)
Toss the mixed greens with a little of the vinaigrette and divide between 4 salad plates. Arrange the asparagus, halibut and goat cheese on the plates.
Drizzle the entire plate with the warm vinaigrette, evenly distributing the hazelnuts, rhubarb and cherries.
