For the salad:
1 1/4 cup bulger
1/4 cup wild rice
3 cups boiling water
4 ounces swiss cheese, diced
4 ounces blue cheese, crumbled
10 cherry tomatoes, halved
2 scallions, shredded
For the dressing:
1/4 cup olive oil
1/2 pound wild mushrooms (Chanterelles, Morels, Boletes, etc.........)
1 large garlic clove, minced
1 Tbs dry sherry
2 Tbs. white wine vinegar
scant 1/4 teaspoon dill
sacnt 1/4 teaspoon sugar
salt and pepper to taste
parsley sprigs for garnish
Cook the bulger and wild rice in the boiling water until tender, about 25 minutes. Drain in a colander and rinse with cold water to stop the heating process. Place in a large bowl and toss with the remaining salad ingriediedents.
Heat the olive oil over medium heat, add the mushrooms and garlic. Cook, stirring often, for 3 minutes. Add the remaining dressing ingredients, and cook stirring often, 3-4 minutres.
Toss the salad dressing with the salad ingredients and serve immediately.
Serves 4 as a light entree or appetizer for 8.
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