Wild Rice and Barley Salad with Wild Mushrooms and Persimmons

Ingredients

• 2 leeks, washed well and cut into 1/2'' crosswise slices

• 1 clove organic garlic, minced

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• 1 fennel bulb - cut into 1/4'' dice

• 4 ounces Chanterelle mushrooms, halved

• 4 ounces cremini, button, or portobello mushrooms, cut into quarters

• 1/4 cup dry sherry, non-alcoholic red wine, or vegetable stock

• 2 tablespoons thyme (fresh) minced

• 1 teaspoon sea salt

• 2 Fuyu persimmons, cut into small cubes (1/2 reserved for garnish)

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• 1 celery root, peeled, cut into small cubes, blanched until crisp-tender and cooled

• 2 cups wild rice, cooked

• 2 cups pearl barley, cooked

• 1/2 cup hazelnuts, toasted and coarsely chopped

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• 1 cup Tarragon-Dijon Dressing (see recipe below)

• Sea salt & fresh ground black pepper to taste

• 2 tablespoons organic Italian parsley, chopped

Garnish

• Tarragon (fresh) chopped

• Fresh parsley for garnish

Tarragon-Dijon Dressing

• 1/2 bunch tarragon (fresh) stemmed

• 1 teaspoon organic garlic, minced

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• 1 1/2 tablespoon Dijon mustard

• 1/2 teaspoon organic lemon zest, minced

• 1/3 cup organic lemon juice (fresh)

• 1 1/2 teaspoon Spice Grinder (Peppercorn)

• 2 teaspoons nutritional yeast (see note below)

• 1 teaspoon sea salt

• 1/3 cup light olive oil

• 1/8 cup (2 tablespoons) hazelnut oil or walnut oil