Wild rice nectarine salad with goat cheese

This wild rice nectarine salad with goat cheese was a real hit over the summer.

The concept of adding stone fruit to salad has grown in popularity over the last few years (I first tried the combo here), and I for one, love the addition of peaches or nectarines – especially when there is some kind of creamy fresh cheese involved. In this particular recipe, I also wild rice, which has a nuttiness that complements the flavors of the other ingredients, and also soaks up the fruity juice and dressing so you don’t have to mop it up with bread (bonus for gluten-free folks) and the grains end up really flavorful. It is a great barbecue or picnic salad in large groups – many people will ask for the recipe and you won’t have any leftovers.

Ingredients

• 3/4 cup (150g) of black or wild rice
• 3 nectarines (peaches work well too)
• 1 log of fresh goat cheese, crumbled
• 8 cups (200 g) of rocket (you can also substitute with baby spinach or other favorite green salad base)
• 6-8 fresh basil leaves, chopped
• 1/4 cup (35 g) pine nuts, toasted*
• 1/2 cup (125 ml) olive oil
• 2 to 3 tbsp (30 – 45 ml) balsamic vinegar
• Salt and pepper to taste

* When toasting pine nuts, you can take two routes: #1 is to toast them on a frying a pan over low/medium heat, tossing regularly. #2 is to place them on a baking sheet at a 150 C oven for 10-15 minutes and toss once or twice.

I prefer doing it in the oven because the pine nuts more evenly golden and you don’t get any burnt sides. My two cents.

Instructions

1. Cook rice as per package instructions. Let cool and reserve.
2. Put half the rice, peaches and basil in a large bowl and combine gently, taking care not to damage the fruit. Add half the rocket and repeat with the rest of the rice, peaches and basil. Then top with the remaining rocket, the goat cheese and pine nuts.
3. Place the olive oil, balsamic vinegar, salt and pepper in an empty jar and close with its lid. Shake well.
4. When you are ready to serve, give the dressing another shake, drizzle it on the wild rice nectarine salad with goat cheese. Toss gently.