Rhubarb, Green Bean and Almond Salad

I have been eagerly awaiting the arrival of Rhubarb season so we could start eating this salad again.  We first tried it last Easter and it became a regular fixture in our dinners, the contrast of textures and flavours have made this one of my favourite salads.  I'm not the biggest fan of the dressing that is included in the recipe and I often swap it around for whatever I'm in the mood for, a grainy mustard vinaigrette is always high on my list and actually works well with the flavours in the salad.

Rhubarb, Green Bean and Almond Salad
2 handfuls green beans, blanched
2 sticks rhubarb, very thinly sliced
2 large handfuls spinach
1 orange, juiced and mixed with olive oil and seasoning to make a dressing
1 mozzarella ball, ripped into pieces
a handful of toasted almonds

Toss the rhubarb, beans, almonds and spinach with the dressing and divide between 2 plates.  Scatter over the mozzarella.

Serves 2 as a main meal
Olive, May 2009

A word to the wise, it would be best to wait until the rhubarb season is in full swing, the forced rhubarb can be a bit too tart and sometimes overwhelms!