1 lb trimmed asparagus, cut into 4 cm (2 in.) pieces
1 lb mange tout (snow peas), strings removed, halved
1/2 lb fresh, washed greens (e.g. arugula or frisee)
30 walnuts halves, toasted
Dressing
6 tbsp white wine vinegar
4 tsp each: Dijon mustard and minced shallots
3/4 cup olive oil
salt to taste
Directions
Preheat oven to 350°F.
Simmer wild rice in wine and water 40 minutes or until tender. Boil off any renaming liquid.
Combine herbs and sour cream; spread on chicken and place in greased baking pan.
Bake approximately 20 minutes.
If desired, pass under grill the last 5 minutes; set aside.
Blanch asparagus and mange tout in boiling water 2 minutes, drain well; toss carefully with wild rice and greens.
Cut chicken diagonally; arrange next to salad.
Dressing: Mix vinegar, mustard and shallots. Slowly add oil, continuing to whisk. When thickened, salt to taste; pour over salad. Garnish with walnuts; serve.