Wild Rice and Red Lentil Fennel Salad with Lemongrass Vinaigrette

Ingredients:

1 cup red lentils

1 cup wild rice

1 cup diced fresh fennel

1/3 cup minced red onion

1 1/4 cup finely slivered fresh basil

4 Tbsp olive oil

1 Tbsp rice wine vinegar

Salt and freshly ground black pepper to taste

Vinaigrette:

4 Tbsp finely sliced shallots

2 Tbsp rice wine vinegar

3/4 cup fresh orange juice

1 Tbsp fresh lime juice

2 Tbsp chopped fresh tarragon

1 Tbsp chopped fresh mint

2/3 cup extra virgin olive oil

Salt and freshly ground black pepper to taste

Directions:
Cook lentils and wild rice according to package directions. Strain and rinse in cold water. Combine lentils and rice with remaining salad ingredients and carefully toss. Adjust seasoning if needed.

Whisk vinaigrette ingredients together, adjusting seasoning to taste and set aside. Arrange salad on chilled plates, garnish with toasted walnut piecs and tart apple slices attractively around and drizzle vinaigrette over all.