Asparagus, Goat Cheese and Rhubarb Salad

This dish is great in the springtime. so simple but full of bright flavors.

Serves: 4

1 cup white balsamic vinegar
1/2 cup sugar
1 1/2 cups sliced rhubarb (about 1 pound)
1/4 cup olive oil, divided
2 bunches asparagus (about 2 pounds)
2 tablespoons olive oil
4 cups baby arugula
3/4 cup sliced almonds, toasted
1 cup (about 2 ounces) crumbled goat cheese
Coarse salt
Freshly ground black pepper

Combine vinegar and sugar in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally until the sugar is dissolved. Pour the hot liquid over the rhubarb in a medium mixing bowl and let sit until cool and the rhubarb is slightly tender.

Strain the liquid from the rhubarb, reserving both. Make a vinaigrette by whisking 2 tablespoons of the liquid with 2 tablespoons of the olive oil in a small bowl. Refrigerate the remaining liquid for another use.

Preheat a grill to medium-high. Trim the woody ends of the asparagus and toss with olive oil. Sprinkle with salt and pepper. Set the asparagus spears horizontally across the hot grill grates and grill until tender, about 5-7 minutes, turning once or twice. Let the asparagus cool slightly and cut the spears into 2-inch pieces.

Combine the asparagus with the arugula, almonds, goat cheese, and reserved rhubarb. Drizzled with the vinaigrette, toss to coat and serve.