Spring Rhubarb Salad

Cut rhubarb stalks widthwise into ¼ slices.

Place into a stainless steel bowl.

Whisk together the remaining ingredients and pour over top of the rhubarb until covered and let it sit overnight.

Wash spruce tips and pat dry.

Place spruce tips into vinegar in a covered bowl and let sit for one week.

Stir together sugar and water in a medium-sized pot.

Add washed and patted dry spruce tips to the pot and boil on low until the mixture has been reduced by half.

Blend all of the ingredients except for the canola oil.

Slowly add the canola oil to the mixture in a blender on high, be sure to add slowly to ensure proper emulsification.

Add salt to taste.

Mix all of the ingredients in a blender.

Froth with hand frother.

Cut celery stalks on the bias and mix with the salt.

Place pine nuts into a pan and put on low heat.  Do not leave them unattended as pine nuts can burn quickly.

Toss occasionally until browning occurs then remove from pan.

Place four salad plates onto the work surface.

Toss greens with spruce vinaigrette and half of the macerated rhubarb and divide into four equal portions.

Arrange each into a long curve.

Place the remaining ingredients (except the rose foam) evenly on top of the salad.

Using a milk frother, froth the rose foam until stiff peaks appear.

Place a dollop of the rose foam beside the salad.

Sprinkle lightly with dried flowers.