Wild Rice Orange Salad with Pine Nuts & Burgundy Vinaigrette
INGREDIENTS
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8 oz cooked wild rice
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1/2 cup unsalted pine nuts
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3 oranges, divided into segments
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5 large basil leaves sliced into “chiffonade” ribbons
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3 Tablespoons finely chopped fresh mint leaves
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1/4 cup minced red onion
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Vinaigrette:
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1/4 cup red burgundy wine
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3 Tablespoons balsamic vinegar
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1/3 cup extra virgin olive oil
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zest and juice of one large orange
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1 Tablespoon Dijon or spicy brown mustard
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3 Tablespoons honey
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1 teaspoon lite soy sauce
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