Radicchio, Wild Rice, & Dried Cherry Salad
Serves 6

1/2 cup dried cherries or dried cranberries
1/2 cup dry red wine
1 head Royal Rose radicchio, cored and finely chopped
2 cups cooked wild rice*
3 green onions, chopped, with some green tops
1 cup snipped parsley
3 tablespoons balsamic vinegar
1 tablespoon Dijon-style mustard
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon ground cayenne
1/3 cup slivered almonds, lightly toasted
Parmesan cheese

In small bowl cover cherries with wine and let soak, about 2 hours, or overnight. Drain cherries, discarding wine. In large bowl toss radicchio, wild rice, onion and parsley. Whisk together vinegar, mustard, oil, salt and cayenne in small bowl, pour over radicchio mixture and toss gently. Serve at room temperature with shavings of Parmesan cheese.

*Look for vacuum packed or canned ready-to-serve wild rice. Or simmer one cup raw wild rice with 3 cups water or chicken stock, covered, for 45 minutes until tender, drain.