Saturday, October 16, 2010

Wild Rice, Asian Pear, and Blue Cheese Salad

1/2 cup wild rice
Mixed baby greens or baby arugula
A handful of pecans, toasted
Some Bleu d'Auvergne or your favorite blue cheese, crumbled
1-2 Asian pears (or substitute Bosc pears), sliced and cut into 1-inch squares
Olive oil
Sherry vinegar
Salt & black pepper

Heat a little olive oil in a small pot over medium heat. Add the wild rice, stir for a minute or two, then add 1 cup of water. Cover, bring to a boil, then turn down the heat and simmer for 45 minutes until cooked.

Toss the greens with some olive oil in a salad bowl. If you're using arugula, add the rice over it while it's hot so that the greens wilt just a little bit (otherwise, add it after it's cooled a little). Toss with a little sherry vinegar, salt, and pepper, then top with the Asian pears, pecans, and blue cheese.

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