Poached Rhubarb And Asparagus Salad

Ingredients

• Salt
• 3/4 cup sugar
• 3 cups Moscato or other sweet white dessert wine
• 1/4 cup juiced rhubarb or grenadine (for color)
• 2 1/2 tablespoons whole black peppercorns
• lightly crushed
• 4 stalks rhubarb
• washed
• peeled (if stringy) and cut into 4-inch pieces
• 12 stalks asparagus
• medium thickness
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1/2 cup plus 1 tablespoon extra virgin olive oil
• 1/2 pound mixed salad greens
• 1/2 cup mixed fresh herbs (dill
• parsley
• chives
• tarragon)
• Freshly ground black pepper

Instructions

1. Place a large saucepan of heavily salted water over high heat.
2. In another large saucepan, combine sugar with 3/4 cup water.
3. Place over medium-low heat, and stir until sugar is dissolved.
4. Add wine, rhubarb juice or grenadine, and peppercorns.
5. Bring to a simmer, and add rhubarb.
6. Simmer until rhubarb is cooked through but not soft, about 5 minutes.
7. Drain, rinse to remove peppercorns, and drain again.
8. Fill a bowl with ice water.
9. Place asparagus in boiling salted water, and blanch until bright green and barely tender, 1 to 2 minutes.
10. Immediately transfer asparagus to ice water.
11. When asparagus is chilled, drain well, and refrigerate.
12. In a small bowl, whisk together lemon juice and mustard.
13. Whisk in olive oil to make a smooth vinaigrette.
14. Place salad greens and herb mixture in a large serving bowl.
15. Season to taste with salt and pepper.
16. Slice rhubarb vertically into long, thin strips, and set aside.
17. Slice each asparagus stalk into 3-inch pieces, and set aside.
18. To serve, arrange alternating pieces of asparagus and rhubarb to make a rectangle on each of four plates.
19. Place mound of greens near rectangle, and drizzle a small amount of vinaigrette over asparagus and rhubarb.