It’s the perfect day to indulge in a fresh & delicious Spring salad. Joining us today is Chef, Founder & Farmer, Ben Bebernroth from Spice Kitchen & Bar, and Spice Catering Co. with his Rhubarb & Apple Salad with Vanilla Sherry Vinaigrette! YUM.  


Contact Info: 

Spice Kitchen & Bar/Spice Catering Co. 







• ½ pound arugula  

• 1 Fuji apple  

• 1 stalk of rhubarb  

• Pinch of sea salt  

• Pinch of sugar  

• ¼ cup currants, dried  

• ¼ cup nuts, toasted  

• ¼ cup Yellow House Blue Cheese  

• ¼ cup vanilla sherry vinaigrette*  

• Pinch of red bud blossoms  

• Pinch of wild violets  

• Pinch of thyme, fresh  


*Vanilla Sherry Vinaigrette  

• 1 ounce sherry vinegar  

• 1 ounce honey  

• 1 tablespoon shallot or spring onion, minced  

• ½ teaspoon dry mustard  

• 1 sprig stripped and bruised thyme, fresh  

• 5-8 grinds, black pepper  

• Large pinch of sea salt  

• ½ teaspoon vanilla bourbon paste  

• 3 ounces extra virgin olive oil  

• Lemon juice, to taste  

• Hot sauce, to taste 



Vanilla Sherry Vinaigrette:  

Combine all wet and dry ingredients for vinaigrette, except for olive oil.  

Whisk vigorously while drizzling in the olive oil slowly so that you achieve an emulsion.  

Set aside and keep at room temperature.  

Assemble salad:  

Slice rhubarb on a heavy bias and sprinkle with a little salt and sugar.  

Toast your choice of nuts to an even golden brown at 300 degrees in a toaster oven: 

• Black walnuts – 8 minutes  

• Hickory nuts – 6 minutes  

• Pecans – 8 minutes  

• Almonds – 8-10 minutes  

• Cashews – 6 minutes  

• Pine nuts – 5 minutes 


Check on nuts at least twice and stir around in the pan. Sprinkle with fine sea salt when they come out of the oven and still hot so that the salt coats evenly.  

Grate or crumble the Yellow House Blue Cheese and set aside.  

Slice Fuji apple into thin slices that are crisp and about ¼ inch thick. Toss in a small amount of vinaigrette to discourage browning.  

Coat a large mixing bowl with dressing on all sides and allowing none to pool at the bottom of the bowl.  


Toss arugula in the bowl to evenly coat the leaves and season to taste with sea salt and fresh ground pepper.  

Add currants, rhubarb and apples to the greens and toss to mix.  

Place into service bowl or on individual plates and add the Yellow House Blue Cheese, toasted nuts and sprinkle with edible wild flowers and fresh thyme leaves.  

Enjoy the peak of springtime flavors while basking in the Cleveland sunshine.