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1
Heat 1 tablespoon of oil in a non-stick pan and saute the onions for about 3 minutes. Add the cherry juice and 1 tbsp of honey and bring the mixture to a brisk boil. Cook for about 5 minutes, stirring, until the mixture reduces to a syrup consistency. Remove from heat and let cool.
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2
Set aside 2 tbsp of the syrup for the salad dressing and use the remaining syrup to coat the rhubarb batons. Sautee the rhubarb in batches in a hot pan, for 2-3 minutes on both sides.
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3
Preheat oven to 350u00b0F. Place the cheese on a baking sheet lined with parchment paper, drizzle over 1 tsp of honey, and sprinkle with thyme leaves. Bake for about 6 minutes.
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4
To make the croutons, heat 3 tablespoons of oil in a non-stick pan. Add the garlic and the bread cubes, and cook for about 4 minutes, stirring occasionally, until the bread is golden brown. Season with salt and pepper, then lift onto paper towels to drain off excess oil.
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5
To make the dressing, combine the remaining cherry syrup, vinegar, mustard, 3 tablespoons of olive oil, salt, and pepper in a bowl and whisk to combine. Pour the dressing over the spinach and croutons and toss the salad.
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6
Serve with the rhubarb and baked cheese on top and garnish with the remaining thyme.
