1 bunch rhubarb, ends trimmed, cut into 5cm lengths diagonally
3 teaspoons honey
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
120g baby rocket leaves or 1 green oak lettuce, leaves separated
1/3 cup (35g) walnut halves, toasted
100g goat’s cheese, crumbled
2 tablespoons chives, coarsely chopped
Preheat oven to 180C. Line a baking tray with baking paper. Arrange the rhubarb on the tray. Drizzle with 2 teaspoons honey. Roast for 15 mins or until rhubarb is tender but still holds its shape. Set aside to cool.
Place the oil, vinegar, mustard, remaining honey and any pan juices from the rhubarb in a screw-top jar. Shake until well combined.
Arrange the rocket or lettuce and rhubarb in serving bowls. Scatter with walnuts and goat’s cheese. Drizzle with dressing and sprinkle with chives.