Wild Rice and Chanterelle Salad with Dried Fruit, Goat Cheese, and Walnuts

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I really like this recipe, I adore wild rice, I feel like a recipe such as this can be changed and done differently every time , you could substitute any of the different fruits and let them em macerate in the vinaigrette to add the fruity flavor to the balsamic, I excluded the seeds cause they were the only things I didn't have on hand its also really delicious to mix the goat cheese into the dressing.

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I have made this dish for 10 years and my family loves it. We have it with Venison Steaks and Duck. With the new 90 second Wild Rice package it's very easy and just as tastey.

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I made this recipe for Thanksgiving and it was absolutely wonderful! Perfect fall flavors--the flavors went together beautifully and everyone went back for seconds.
I adjusted to 1/2 Chanterelle & 1/2 Crimini in my salad due to the high price of Chanterelles at the holiday time. I still got bits of each so I don't really think it made that much of a difference.

It was very easy to make and was also good leftover

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I suggest using cheaper and fewer mushrooms, leave out the cheese and arugula and use a combination of wild and brown rice. Having done that, people went crazy over this dish.

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This recipe sounds delicious, but doesn't work well in real life. It was easy to make, but it tasted awful. The combination of flavors doesn't work nearly as well as it sounds and the dressing is too strong. I tried making the dressing lighter but I still didn't like it.

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This recipe was delicious, with several interesting ingredients. However, the note that this makes four servings MUST be a misprint! I served this at a dinner party for 10, and only put half on the serving dish. It was more than plenty! This recipe would serve 16 rather than four!