This salad is inspired by the color BLACK
8 oz wild rice, cooked
4 oz blackberries
1⁄2 cup dried cranberries
1 cup chèvre, crumbled
glug of olive oil
glug of sherry vinegar
salt & pepper, to taste
- In a large bowl gently mix rice, berries, cranberries, chèvre, and parsley.
- Drizzle with olive oil and sherry vinegar.
- Season with salt and pepper and serve.
Made it? Tell us about it–