Serves 4

3/4  lb. rhubarb, cut into 3/4-inch pieces

1/4 cup honey

1/2 cup walnut or pecans halves

2 tablespoons olive oil (preferably Agrumato with Lemon)

2 tablespoons balsamic vinegar (preferably Manodori)

Coarse salt and ground pepper

1lb.  arugula or spicy salad greens

1 fennel bulb, cored and thinly sliced crosswise

6oz. Sofia or Pipers Pyramide or 2 Wabash Cannonballs

Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet. On another rimmed baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop. In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add arugula and fennel and toss to combine. Top with rhubarb, walnuts, and goat cheese cut in pie shaped wedges so that each slice has a portion of the rind.