Harvest Home Salad

Description
Makes 6 servings

Ingredients

 * 1/3 cup slivered almonds
 * 1/4 cup almond oil
 * 2 tablespoons raspberry vinegar
 * 1/2 teaspoon Dijon-style mustard
 * 1/2 teaspoon fines herbes
 * 1/4 teaspoon ground white pepper
 * 1 small pear, cored and diced
 * 1 1/2 cups cooked white rice (cooked in chicken broth)
 * 1 1/2 cups cooked brown rice (cooked in chicken broth)
 * 1/2 cup chopped cranberries
 * 1/4 cup diced dried apricots
 * 1/4 cup thinly sliced green onions
 * 2 tablespoons chopped fresh parsley
 * 1 tablespoon grated orange peel
 * Radicchio leaves

Directions
Spread almonds in single layer on baking sheet; bake at 350 degrees 5 to 8 minutes, stirring occasionally, until lightly browned. Cool.

Combine vinegar, mustard, fines herbes and pepper; whisk in oil. Toss diced pear with dressing.

Combine white rice, brown rice, cranberries, apricots, onions, parsley and orange peel. Stir in almonds, diced pear and dressing; mix well. Serve salad in radicchio leaf cups.