Early rhubarb and maple syrup season work in sweet-tangy tandem in this simple but beautiful spring salad. For the cheese component you could substitute salty feta or bright chèvre, but my perfect pairing is Quebec's aged Chèvre Noir cheddar, which adds deep, smooth caramel notes that contrast the tart rhubarb notes perfectly.
If your rhubarb leans to the tart side, sweeten the vinaigrette with a teeny bit extra maple syrup.