Instructions
Step 1
To a small bowl, add the vinegar, honey, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir to dissolve the honey and salt, then stir in the rhubarb and set aside to pickle.
Step 2
Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green, 30 seconds to 1 minute. Using a spider or strainer, transfer to an ice bath, reserving the boiling water, and allow to sit for 1–2 minutes. Drain the asparagus and set aside.
Step 3
Bring the water back to a boil. Add the spelt, then turn the heat to low and simmer until the spelt is tender but still al dente, about 15 minutes. Drain and rinse the spelt under cold water, then set aside.
Step 4
In a separate small bowl, whisk together the oil, mustard, shallot, and ¼ cup of the rhubarb pickling liquid. Season to taste with salt, black pepper, and if needed, more pickling liquid.
Step 5
In a large bowl, stir together the spelt and the dressing. Season to taste with more salt if needed. Add the lettuce, followed by the chives, fennel, radishes, ricotta salata, and pickled rhubarb, reserving a small amount of each ingredient for garnish. Toss well.
Step 6
Divide the salad among bowls, then top with the reserved ingredients and more black pepper. Serve immediately.