Wild Rice Salad With Sausage

Cook or have ready:

1 cup uncooked wild rice or 3 cups cooked

Whisk together in a large bowl:

• 1 Tb white wine vinegar, red wine vinegar, or champagne vinegar
• 1.5 tsp Dijon mustard
• 2 Tb extra-virgin olive oil
• 1/4 tsp black pepper
• salt to taste

Toss the warm rice with the dressing.

Cook in a medium skillet over medium heat, breaking up clumps with a spoon:

• 8 ounces sweet Italian sausage, casings removed

When the sausage is fully cooked, stir in:

• 2 teaspoons minced fresh rosemary

Cook, stirring until fragrant, 1 minute more. If the sausage is very greasy, drain on paper towels. Transfer to the bowl with the rice.

Add to the bowl and mix well:

• 2 celery ribs with leaves, thinly sliced
• 1 cup seedless green or red grapes halved.

Taste and adjust seasonings. Serve at room temperature.