Rhubarb-Feta Salad with Pecans

Ingredients

• 300 g rhubarb
• 2 tbsp butter (30 g)
• 1 tsp Honey
• 50 ml orange juice
• Salt
• 50 g young Swiss chard
• 1 bulb fennel
• 1 bunch radishes
• 200 g feta (45% fat in curd)
• 45 g pecan kernels (3 tbsp)
• 2 tbsp olive oil
• 2 tbsp grape seed oil
• 3 tbsp apple cider vinegar
• Pepper

Instructions

1. 1.

   Clean, wash, peel the rhubarb and cut into about 6 cm long pieces. Heat butter in a pan. Sauté the rhubarb pieces for 4 minutes over medium heat. Add honey, deglaze with orange juice, reduce until thickened, and season with a pinch of salt. Remove from the pan and let cool.

2. 2.

   Wash and dry the Swiss chard. Clean the fennel bulb, wash it, trim the stem, and slice into very thin rounds. Wash the radishes and slice them thinly as well. Break the feta into large chunks. Toast the pecans in a hot, fat-free pan over medium heat for 3 minutes.

3. 3.

   Spread the Swiss chard on a large platter. Distribute the rhubarb, fennel, radishes, feta, and nuts over it.

4. 4.

   Whisk together both oils with vinegar and season with salt and pepper. Drizzle the dressing over the salad.