This is a nice idea as a starter or at a walking dinner party. A real show off too! You can also change the rhubarb for a vinaigrette of your own.

It makes me think back of summer…

INGREDIENTS

rhubarb vinaigrette
6 Tbsp fresh rhubarb puree (recipe below)
4 Tbsp champagne vinegar (or other mild white vinegar)
4 tsp honey
2 tsp Dijon mustard (I used whole grain)
4-6 Tbsp mild olive oil
pinch of salt and black pepper
salad cups
8 plastic tumblers, the kind that flare out, not the straight ones (mine were 10 oz)
8 appetizer picks
1 head green endive
1 head purple or red endive
1 yellow bell pepper
1 red bell pepper
2 carrots
8 scallions
about 16 green beans
8 radishes
16 snap or snow peas
about 24 small multicolored cherry tomatoes
8 small radishes
fresh basil and/or thyme leaves for garnish

INSTRUCTIONS
To make rhubarb puree, wash and trim the ends off of several stalks of rhubarb. Cut them in 1 inch pieces.
Put the rhubarb into a saucepan and add a splash of water. Bring up to a boil, turn down the heat, and summer it for about 5-10 minutes until the rhubarb softens. Add a little bit of extra water if it runs dry.
Let the mixture cool a bit and then puree in a small food processor. Measure out 6 tablespoons for the dressing recipe.
To make the Rhubarb Vinaigrette put all the ingredients in a small food processor and blend until creamy. Taste and adjust any of the ingredients to your liking. Refrigerate until needed.
When ready to assemble the cups, spoon 2 tablespoons of the dressing into the bottom of each cup.
Trim the ends off the endive and carefully separate the leaves. You will need about 3 leaves per cup. Trim the leaves as necessary, from the bottom end, so that they extend an inch or so above the rim of the cup, as shown in the photos.
Cut the bell peppers and carrots into thin strips and layer them into the cups, along with the trimmed green beans, pea pods, and scallions.
Thread 3 tomatoes onto each skewer and add it. Finish with the radish and herbs for garnish.
Assemble just before serving.