Ingredients:

SALAD

• 1 pound asparagus, rinsed, trimmed and cut into ½ inch piece
• 1 ½ cups cooked wild rice
• 1 pound skinless, boneless poached chicken cut into ½ inch
• Red leaf lettuce, rinsed and dried
• ½ cup walnuts toasted in 400 degree oven for 5 to 10 minutes

MAPLE MUSTARD VINAIGRETTE

• 3 tablespoons cider vinegar
• 2 shallots peeled
• 1 teaspoon ground pepper
• 1 tablespoons Dijon
• 1/3 cup maple syrup
• ½ cup vegetable oil

Instructions:

1. For dressing put all the ingredients except the oil into a blender.  Blend on high.  Then pour in the oil in a slow stream and process until thick.
2. Lightly blanch the asparagus and put on ice to stop the cooking.
3. Toss the asparagus, wild rice and chicken with about 1/3 cup of the vinaigrette.
4. Line a serving platter with lettuce leaves.  Then mound the salad on the lettuce and garnish with toasted walnuts.

Comments: The dressing is great with chicken, scallions, sliced pears and endive.  Another good combination is shredded red and green cabbage topped with strips of grilled pork.