Ingredients
3 tablespoons cider vinegar2 tablespoons Dijon mustard2 tablespoons canola oil2 tablespoons maple syrup1 tablespoon finely chopped shallot1/4 teaspoon cayenne pepperSALAD:1 package (8.8 ounces) ready-to-serve long grain and wild rice2 medium peaches, quartered6 cups fresh arugula (about 4 ounces)6 bacon strips, cooked and crumbled1/2 cup crumbled goat cheese
Preparation
For dressing, whisk together first 6 ingredients.
Prepare rice according to package directions; cool slightly. Place peaches on a lightly oiled grill rack over medium heat. Grill, covered, until lightly browned, 6-8 minutes, turning occasionally.
To serve, add bacon and 1/4 cup dressing to rice. Line a platter with arugula; top with rice mixture and peaches. Drizzle with remaining dressing; top with cheese.
