HEARTLAND CHOPPED SALAD

Heartland Chopped Salad image

Provided by Bobby Flay

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 15

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1/3 cup dried cranberries
1 bunch dinosaur kale (lacinato kale), ribs removed and leaves coarsely chopped
4 ounces baby spinach, chopped
1 ripe Asian pear, cored, halved and chopped
1 1/2 cups Overcooked Wild Rice, recipe follows
1/2 cup toasted walnuts, coarsely chopped
Pomegranate Molasses Dressing, recipe follows
1 1/2 cups wild rice
Kosher salt
1/4 cup white wine vinegar
2 tablespoons pomegranate molasses
1 tablespoon clover honey
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
1/4 cup olive oil

Steps:

Bring 1 cup of water to a boil in a small saucepan, add the dried cranberries and let sit for 15 minutes. Drain off excess water.
Combine the kale, spinach, pear, Overcooked Wild Rice, walnuts and rehydrated cranberries in large bowl. Drizzle 1/4 cup of the Pomegranate Molasses Dressing over and gently toss until evenly coated. Transfer to a serving bowl and drizzle with more dressing when ready to serve.
Combine the rice, 6 cups water and 1 tablespoon salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, spread on a baking sheet in an even layer and set aside. Allow to cool to room temperature.
Whisk together the vinegar, pomegranate molasses, honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined. Slowly whisk in the oil until emulsified. The dressing will keep in the refrigerator, tightly covered, for up to 2 days.