Wash the mixed leaves and soak them in water until crisp. When crisp, drain them well and chill them in the refrigerator. Cut the strawberries vertically into 6 even pieces.
Roughly chop the rhubarb into 1.5 cm pieces. Coat them in sugar and let the rhubarb sit for 20 minutes. Grease a frying pan very lightly with oil.
Heat the pan over low-medium heat and cook the rhubarb for 2-3 minutes without touching it. Drizzle in the honey and agitate the pan to mix the flavours evenly.
Transfer the rhubarb to a plate and set aside to cool. Arrange the mixed leaves and rhubarb on a plate and sprinkle the strawberries, chopped cheese, and walnuts over the top. Then drizzle over the dressing and serve!
Story Behind this Recipe
I modified my recipe for "Fresh Berries & Nut Salad with Balsamic Vinegar Dressing", Recipe ID: 2414803, to include rhubarb.
The rhubarb may get mushy if it's cooked for too long so be careful.