WILD RICE WAFFLES SERVED WITH WINTER SALAD | BCLIQUOR

Ingredients

• ½ cup (125 ml) cranberry sauce
• ¼ cup (60 ml) extra virgin olive oil
• 2 tbsp (30 ml) apple cider vinegar
• 2½ tsp (12.5 ml) Dijon mustard
• 1 tsp (5 ml) maple syrup
• salt and ground black pepper, to taste
• 6 large eggs, at room temperature
• 1 bunch curly kale, trimmed and thinly
• 1 small head radicchio, thinly sliced
• 2 endive, thinly sliced
• 1 apple, thinly sliced
• ½ delicata squash, washed, seeded and cut into ½-in (1.25 cm) semi-circles and roasted
• 1 cup (250 ml) cooked wild rice
• 2½ cups (625 ml) cooked long-grain white rice
• 5 large eggs, whisked
• ½ tsp (2 ml) salt
• ½ tsp (2 ml) ground black pepper
• 1 cup (250 ml) shredded cheddar cheese
• 3 green onions, trimmed and chopped