Smoked Salmon Rice Salad with Apple Vinaigrette

Yield : 12 servings
Vinaigrette:
3 G ranny Smith apples, cored,
finely diced (12 oz.)
¾ cup sherry vinegar
½ cup chives, minced
3 Tbsps. shallots, minced
2 Tbsps. lemon juice
2 tsps. salt
1 tsp. ground black pepper
1½ cups extra virgin olive oil
3 cups long grain and wild rice blend
1½ qts. chicken stock, warm
3 cups smoked salmon, diced
1 cup golden raisins, plumped
(or dried cranberries)
11⁄8 gal. arugula (or baby lettuces)
divided
1½ cups hazelnut, chopped, toasted

1. For the vinaigrette: In a bowl combine apples, vinegar, chives, shallot, lemon juice, salt and pepper. Slowly whisk in olive oil. Cover and refrigerate at least 1 hour before using as directed.
2. For the rice: Place rice blend in a pot with the stock and bring to a boil over high heat. Reduce heat, cover and cook 15-20 minutes, or until rice absorbs all liquid and is tender. Remove from heat and let stand 15 minutes covered before fluffing. Bring to room temperature before using as directed.
3. Toss cooked rice mixture with 2 cups of the vinaigrette. Gently stir in salmon and raisins. Cover and refrigerate until ready to serve.
4. For each serving: Plate 1½ cups arugula on chilled plate and top with 1 cup of salmon-rice salad mixture. Garnish with 2 Tbsps. hazelnuts and serve with 2 Tbsps. additional vinaigrette on the side.

Recipe and photo from the USA Rice Federation