Cranberry-Wild Rice Salad with Cheddar Gruyere

Active time: 30 min | Yield: 6 to 8 servings

Ingredients

• 1 cup uncooked wild rice
• 3/4 cup apple cider
• 1 tablespoon apple cider vinegar
• 1 teaspoon minced shallot
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste
• 3 medium celery ribs, chopped
• 3/4 cup dried cranberries
• 1/2 cup chopped walnuts, toasted
• 1/2 cup minced fresh parsley
• 6 ounces (1 1/2 cups) Wood River Creamery™ Cheddar Gruyere cheese, shaved

Instructions

1. Cook wild rice according to package directions; drain. Cool completely.
2. Meanwhile, bring the apple cider, apple cider vinegar and shallot to a boil in a saucepan over medium-high heat, stirring frequently. Reduce heat to medium. Simmer, uncovered, for 5 to 7 minutes or until cider mixture is reduced to about 1/4 cup, stirring occasionally. Remove from the heat.
3. Whisk the honey, Dijon mustard and cider mixture in a bowl.
4. Slowly whisk in olive oil.
5. Season with salt and pepper to taste.
6. Combine the celery, dried cranberries, walnuts, parsley and wild rice in a large serving bowl.
7. Drizzle with cider vinaigrette; toss to coat.
8. Sprinkle with Cheddar gruyere.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin