Rhubarb: Goat Cheese Arugula Salad and Rhubarb Mint Spritz

Rhubarb Mint Spritz

We recently went to a local bistro/bakery in Seattle: Deru Market.  This market has to-die-for firewood pizza. It also has an atmosphere that reminds you why you live in Seattle, and a Mocktail I couldn't wait to get home to recreate and turn into a cocktail! Meet my new friend: Rhubarb Mint Spritz. This refreshing cocktail tastes better than a tall glass of water on a hot day.  It is packed with fresh flavors that keep you going back for another.

Ingredients:

1 cup sugar

1 cup water

1 cup diced Rhubarb

1/2-inch fresh ginger

½ cup mint

1 lemon – diced

Club Soda

3 ounces vodka

Prep:

Combine water and sugar into a small/medium sized saucepan on high heat. Bring to a boil and stir occasionally. Once at a boil, add rhubarb and ginger. Turn down to simmer for two minutes. Remove from heat and let it cool completely. Strain out the ginger and rhubarb. Pour Simple Syrup into a jar-- it saves in the fridge up to a week!

Recipe:

In two tall glass add ¼ cup mint and 4 lemon wedges to each glass. Muddle until fragrant. Add simple syrup, ice and vodka. Stir until combined. Top with club soda. Enjoy!

Optional: Garnish with Mint and lemon wedge.

Bartender Tip: This can be enjoyed as a mocktail as well! 

Rhubarb and Goat Cheese Arugula Salad

Ingredients:

1 bag fresh Arugula

8 ounce goat cheese

½ cup walnuts (candied)

1 fennel bulb cored and thinly sliced  

1 rhubard stalk, thinly sliced

2 Tbsp honey  

2 Tbsp. rice vinegar (red wine or raspberry vinegar would work well too)

2 Tbsp Dijon mustard

¼ olive oil

In a small saucepan, simmer the rhubarb with 1/4 - 1/2 cup water for 5 minutes, or until very soft. Remove from heat and set aside to cool. (I've done it warm too, and it's just fine.)

Put the rhubarb into a blender with the honey, vinegar and mustard. Pulse until smooth. With the motor running, slowly pour in the oil.

Mixed together arugula, fennel, walnuts, crumbled goat cheese and dressing until combined.