1 cup balsamic vinegar
1/2 cup sugar
1-1/2 cups sliced rhubarb
2 tablespoons olive oil
4 cups arugula
1 fennel bulb, cored and thinly sliced crosswise
3/4 cup pecans, toasted
1 cup crumbled goat cheese
salt and black pepper
Bring vinegar and sugar to a boil over medium heat, stirring occasionally, until the sugar dissolves.
Pour hot liquid over rhubarb, and let sit until cooled and rhubarb is slightly tender.
Strain the liquid from the rhubarb, reserving 2 tablespoons of the liquid.
Whisk the 2 tablespoons of the liquid with olive oil. Season with salt and pepper.
Combine arugula, fennel, pecans, goat cheese, and reserved rhubarb.
Drizzled with the vinaigrette, toss to coat and serve.