Harvest Home Salad

Description
Makes 6 servings.

Ingredients

 * ⅓ cup slivered almonds
 * ¼ cup almond oil
 * 2 tablespoons raspberry vinegar
 * ½ teaspoon Dijon-style mustard
 * ½ teaspoon fines herbes
 * ¼ teaspoon ground white pepper
 * 1 small pear, cored and diced
 * 1½ cups cooked white rice (cooked in chicken broth)
 * 1½ cups cooked brown rice (cooked in chicken broth)
 * ½ cup chopped cranberries
 * ¼ cup diced dried apricots
 * ¼ cup thinly sliced green onions
 * 2 tablespoons chopped fresh parsley
 * 1 tablespoon grated orange peel
 * radicchio leaves

Directions

 * 1) Spread almonds in single layer on baking sheet;
 * 2) Bake at 350 degrees 5 to 8 minutes, stirring occasionally, until lightly browned. Cool.
 * 3) Combine vinegar, mustard, fines herbes and pepper; whisk in oil.
 * 4) Toss diced Pear with dressing.
 * 5) Combine white rice, brown rice, cranberries, apricots, onions, parsley and orange peel. Stir in almonds, diced Pear and dressing; mix well.
 * 6) Serve salad in radicchio leaf cups.