Wild Rice Salad with Grapefruit, Arugula & Lemony Shallot Dressing

With the abundance of winter citrus upon us here in California, this dish is the perfect transition from winter into spring. Hints of tangy citrus, peppery arugula, and earthy hazelnuts are intensified when paired with a glass of 2019 Experience® Cabernet Sauvignon. Recently featured in the Feb/March 2022 Wine Enthusiast Buying Guide, this Napa Valley wine is smooth, layered, and a delightful companion to this seasonal salad that be enjoyed as a dinner side or a lunch dish all on its own. Feel free to substitute the grapefruit with other citrus you have on hand, including Cara Cara, Navel, or Blood oranges.

Wild Rice Salad with Grapefruit, Arugula & Lemony Shallot Dressing

Ingredients:

• 1 large shallot, thinly sliced into rounds
• 1/3 cup white wine vinegar
• 1 large lemon, juiced
• 1/2 cup olive oil
• Kosher salt and fresh ground pepper to taste
• 1 1/2 cups cooked wild rice, cooled
• 2 cups fresh arugula
• 1 cup grapefruit supremes
• 1 cup crush unsalted toasted hazelnuts
• 1/2 cup crumbled goat cheese or feta

Directions:

1. In a small bowl, mix together the thinly sliced shallots with white wine vinegar and lemon, slowly add in the olive oil and mix gently. Season with kosher salt and pepper to taste. Set dressing aside.

2. Assemble wild rice and arugula in a large bowl. Toss gently with half of the dressing. Transfer salad to a serving bowl or platter. Top salad with citrus, hazelnuts and goat cheese. Drizzle the remaining dressing over the top of the salad, and season with fresh ground pepper.

3. Serve with 2019 Experience® Cabernet Sauvignon