Author adapted by Angela Litzinger at test.angelaskitchen.com from Paula Deen at http://www.pauladeen.com/recipes/recipe_view/rhubarb_salad_dressing/
Ingredients
2tablespoonhoney
1/4cupwater
1cupsliced rhubarbabout 2 stalks
1cupchopped fresh or frozen strawberries
1shallot or small sweet yellow oniondiced
one sprig fresh thymerosemary would also be lovely
5tablespoonred wine vinegar
Zest of 1/2 lemonfinely minced
1/2teaspoonDijon mustard
6tablespoonsolive oil
pinchsalt
freshly cracked black pepperto taste
1tablespoonpoppy seedsif desired
Instructions
In a small sauce pan, bring honey and water to a boil. Add rhubarb, strawberries, shallots, and thyme sprig. Continue to boil for another 5 minutes, stirring often. Reduce heat and stir in vinegar and lemon zest. Simmer for about 8 minutes until reduced by half and rhubarb is very tender. Remove from heat, take out thyme sprig and allow to cool.
Place mixture in the bowl of a food processor or blender with the Dijon mustard and process until smooth. With processor running, add the oil in a steady stream. Salt and pepper to taste and stir in poppy seeds if using. Serve warm or cold on your favorite salad greens.