• medium saucepan
• small non-reactive saucepan
• whisk
• small frying pan
• large bowl
• small bowl

• 1½ c water
• ½ t salt
• ½ c wild rice
• ¼-½ c raisins
• ½ c dry red wine
• 1 T sugar
• 2 oz pine nuts
• 2 small heads radicchio, shredded
• 1 c arugula, shredded
• 1 c Belgian endive, thinly sliced
• 3 fresh basil leaves
• 1½ T peanut oil
• ½ T dark sesame oil
• 1 T balsamic or rice vinegar
• ½ t soy sauce
• pepper
• fresh chives, chopped

In the small saucepan, combine raisins, wine, and sugar. Simmer 10 minutes, whisking gently and occasionally. Cool, then drain.

Toast pine nuts in dry frying pan over medium heat, until they begin to brown, about 5 minutes.

Combine radicchio, arugula, endive, and basil. Toss with rice, raisins, and pine nuts.

Whisk the oils, vinegar, soy sauce, and pepper, drizzle over salad, and top with fresh chives.

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