Vitamin Boosted Black Rice Salad April 12, 2016 by Jill Foucre Leave a Comment Vitamin Boosted Black Rice Salad 2016-04-12 16:18:11 Serves 4 Print For the vinaigrette sea Salt and pepper 1 t. French Dijon mustard 1 t. honey 2 T. sherry vinegar 6 T. olive oil For the salad 1 oz. walnuts 1 cup black rice 1 pink grapefruit or 1 orange 1 fennel bulb, without greens, cored and sliced paper-thin (use a mandolin) 1 cup red grapes, cut in half 2.5 oz. feta cheese, crumbled 1 T. chopped flat-leaf parsley 1 T. chopped chives 1 T. chopped dill To prepare the vinaigrette In a small bowl, combine the ingredients in the order listed. Whisk to emulsify. To prepare the salad Toast the walnuts in a frying pan over medium heat for 5 min., or until fragrant and lightly browned. Remove from the heat and let cool. Chop coarsely and set aside. Cook the rice according to the instructions on the package. Check whether it’s well cooked and drain if there’s still water in the pot; let cool. With a sharp serrated knife, peel the skin and pith from the grapefruit. Cut the fruit into segments, discarding the membrane; dice, cover, and set aside until ready to serve. In a large bowl, combine the rice, fennel, grapes, grapefruit, cheese and walnuts. Toss the salad gently with the dressing and fresh herbs and serve. By Béatrice Peltre / La Tartine Gourmande Cookbook Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/