Italian Wild Rice Salad with Sherry Shallot Vinaigrette

Fill a 3-quart saucepan about 3/4 full with water and bring to a boil. Add the Wild Rice (1 cup) and Salt (1 tsp) and stir.

Reduce the heat to a medium simmer and place the lid askew on top of the pot, so that steam can escape. Cook for 40-50 minutes until the rice is tender, but still a bit chewy.

Pour the rice through a fine-mesh sieve and give it a shake to ensure all the liquid drains out. Return the rice to the pot you cooked it in and cover it tightly with the lid. Let the rice steam for about 10 minutes, then remove the lid, fluff the rice with a fork, and let it cool to room temperature.

Bring a small pan of water to a boil and while the water heats, cut the beans into 1” pieces. Add 1 teaspoon of Salt (1 tsp) to the water once it boils and then add the Green Beans (2 cups). Cook the beans for 3-4 minutes or until crisp-tender.

Set up an ice bath: Fill a medium bowl with equal parts water and ice and set aside.

Use a kitchen spider or slotted spoon to transfer the cooked green beans to the ice bath to stop the cooking and retain the bright green color.

Drain the beans and pat dry completely with paper towels. Set aside.

In a small bowl, combine the Shallot (1), Whole Grain Mustard (1 Tbsp), Italian Seasoning (1 tsp), Kosher Salt (1/2 tsp), Crushed Red Pepper Flakes (1/8 tsp), Sherry Vinegar (1 1/2 Tbsp), and Olive Oil (4 Tbsp). Whisk to combine and set aside.

In a large bowl, combine the green beans, Scallion (1 bunch), Radish (1 bunch), Sun-Dried Tomatoes in Olive Oil (1/2 cup), Kalamata Olives (1/3 cup), and Fresh Mozzarella Cheese Ball (1 cup). Toss to combine.

Add the cooled rice to the vegetables and gently toss to mix the ingredients. Add the dressing and Italian Flat-Leaf Parsley (2 Tbsp). Toss again and serve. Salad can be served at room temperature or chilled.