Apricot, Mint + Burrata


  • 1 cup tri-color wild rice, quinoa or a blend, cooked
  • 1/4 cup walnuts
  • 4 large kale leaves, thinly sliced (about 2 cups)
  • 1/2 cup mint leaves, loosely packed, thinly sliced
  • 1/4 red onion, thinly sliced (about 1/2 cup)
  • 2 tablespoons sherry vinegar
  • 1/4 cup olive oil
  • 3 teaspoons honey, divided
  • 6 large apricots, halved
  • 1 tablespoon butter
  • 2 tablespoons picked thyme
  • 8 ounces burrata


  1. Toast walnuts and set aside. Wash and thinly slice kale and mint. Thinly slice onion and put in a bowl of water to remove the bite.
  2. To make the dressing, combine vinegar, olive oil and 2 teaspoons honey and set aside.
  3. Halve and pit apricots.
  4. Heat a grill pan on medium-high and add butter and thyme. Place apricots cut-side down in the pan to sear for about 5 minutes.
  5. In a large serving dish, combine rice, greens, onion and apricots. Top with walnuts and strips of burrata. Drizzle with dressing.