Flash-roasted rhubarb lends a sweet note to a nutty goat cheese salad.
1 | Preheat oven to 450°F. Coat baking sheet with cooking spray. Toss rhubarb with sugar in medium bowl, and transfer to prepared baking sheet. Bake 5 minutes, or until rhubarb starts to soften.
2 | Toast pecans in small dry skillet over medium heat 3 to 4 minutes, or until just beginning to brown.
3 | Whisk together vinegar and oil in large bowl. Stir in shallot. Add greens, and toss to coat. Serve salad topped with goat cheese, rhubarb, and pecans.