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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. juice (fresh ginger, made by grating a 4-5-inch piece of ginger into a pile and then pressing it against a strainer to extract the ginger juice)
- 4 1/2 inches ginger (piece of, into a pile and then pressing it against a strainer to extract the ginger juice)
- 2 Tbsp. white wine vinegar
- sea salt (fine grain)
- 1/2 tsp. jalapeno (very finely chopped)
- 1/3 cup extra virgin olive oil
- 2/3 cup dried figs (stems trimmed, quartered)
- 1/3 cup pluot (dried, chopped)
- 1/2 cup toasted hazelnuts (loosely chopped)
- 1 1/3 cups wild rice (cooked, room temperature)
- 5 handfuls (big, leafy salad greens, see headnotes, washed and dried)
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