Recipe for Wild Rice and Barley Salad with Wild Mushrooms and Persimmon

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Yield:

Ingredients:

Amount	Ingredient
2 x	leeks, washed well
	and cut into 1/2-inch crosswise slices
1 x	clove garlic, minced
1 x	fennel bulb, 1/4-inch dice
4 oz	chanterelle mushrooms, halved
4 oz	cremini mushrooms, quartered
	OR substitute button mushrooms
1/4 cup	dry sherry
	non-alcoholic red wine
	OR vegetable stock
2 tsp	fresh thyme, minced
1 tsp	sea salt
2 x	Fuyu Persimmon, cut into small cubes
1 x	celery root, peeled
	and cut into small cubes, blanched
	until crisp-tender, cooled
2 cup	cooked wild rice
2 cup	cooked pearl barley
1/2 cup	hazelnuts, toasted
	and coarsely chopped
1 cup	Tarragon-Dijon Dressing, see recipe
	salt and black pepper, freshly ground
	to taste
2 tbl	fresh parsley, chopped
	----------------- GARNISH ----------------
	fresh tarragon leaves

Instructions:

Instructions: In a large saute pan or skillet, combine the leeks, garlic, fennel, mushrooms, sherry/wine/stock, thyme, and salt and cook uncovered over medium heat until the mushrooms are just tender, about 5 minutes. The leeks and fennel will still be fairly firm. Let cool at room temperature.

In a large bowl, combine the mushroom mixture, 1 1/2 of the Persimmon, celery root, grains, and nuts. Fold in the dressing, mixing well. Add the salt, pepper, and parsley. Pour onto a serving platter or individual plates and garnish with the tarragon, parsley, and reserved 1/2 persimmon.

Makes 6 servings.

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