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Winter Wild Rice Salad with Citrus Black Walnut Dressing

Winter Wild Rice Salad with Citrus Black Walnut Dressing

Winter Wild Rice Salad with Citrus Black Walnut Dressing 

FEAST TV DEMO! Producer Cat Neville takes you step-by-step through the recipe in our February 2014 episode. 

Pick up the recipe and ingredients at both St. Louis locations of Whole Foods Market (Brentwood and Town & Country).

Winter Wild Rice Salad with Citrus Black Walnut Dressing 

Serves | 4 to 6 |

Citrus Black Walnut Dressing

  • ½ cup black walnuts
  • 1/3 cup freshly squeezed orange juice
  • 1 Tbsp orange zest
  • 2 Tbsp red wine vinegar
  • ½ cup extra-virgin olive oil
  • sea salt and freshly ground black pepper

Winter Wild Rice Salad

  • 6 oz wild rice, cooked and warm
  • Mandarin oranges (clementines, tangerines, satsumas or blood oranges), peeled and divided into segments
  • 1¼ cups black or red grapes, halved
  • 12 dried figs, halved or quartered
  • scallions, white and green parts, sliced into thin rings

Citrus Black Walnut Dressing

  • sea salt and freshly ground black pepper
  • 4 to 5 oz soft goat cheese
  • 1¼ cups Sugared Black Walnuts (recipe below)

| Preparation – Citrus Black Walnut Dressing | Add black walnuts to the bowl of a food processor and process until it forms a grainy paste.

In a medium bowl, whisk together black walnut paste, orange juice, zest and red wine vinegar until combined. Slowly stream in olive oil, whisking constantly until dressing has emulsified. Season with salt and pepper to taste. Refrigerate until ready to use.

Dressing may be stored in refrigerator for up to 1 week. Shake well prior to use.

| Preparation – Winter Wild Rice Salad | In a large bowl, add warm wild rice, orange segments, grapes, figs and scallions. Add 1/3 cup dressing and stir gently to lightly coat ingredients. Add more dressing as desired, then season with salt and pepper to taste.

| To Serve | Toss once more and divide over 4 to 6 plates. Crumble goat cheese over each salad and top with sugared black walnuts. Season once more with salt and pepper. Serve warm or at room temperature.

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Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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