Orzo Salad with Dill, Dates, & Feta

Name: Orzo Salad with Dill, Dates, & Feta
Ingredients: 1 1/2 cups dry orzo; 2 small (or 1 large) sized shallots, finely chopped; 1 Tbsp whole grain mustard; 3 Tbsp of Brightland Parasol Champagne Vinegar; 1/2 cup of Brightland Lucid Lemon Olive Oil; Salt & pepper, to taste; 1 cup finely chopped fresh dill; 8 medjool dates, pitted and roughly chopped; 6 ounces feta cheese, crumbled; Cook orzo in a pot of salted boiling water until al dente (typically around 7-8 minutes) and drain.; Prepare the vinaigrette by combining the shallots, whole grain mustard, Parasol Champagne Vinegar, Lucid Lemon Olive Oil, salt, and pepper in a small bowl. Whisk to emulsify.; Transfer the orzo to a large bowl with the vinaigrette, dill, dates, and feta. Toss well to combine and season with salt & pepper to taste.

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Brightland's Chef in Residence, Noreen Wasti, has created a simple orzo salad that shines with flavor and texture. Easy to prepare and sure to satisfy, it makes for a delicious dish that comes...

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Ingredients

1 1/2 cups dry orzo
2 small (or 1 large) sized shallots, finely chopped
1 Tbsp whole grain mustard
3 Tbsp of Brightland Parasol Champagne Vinegar
1/2 cup of Brightland Lucid Lemon Olive Oil
Salt & pepper, to taste
1 cup finely chopped fresh dill
8 medjool dates, pitted and roughly chopped
6 ounces feta cheese, crumbled
Cook orzo in a pot of salted boiling water until al dente (typically around 7-8 minutes) and drain.
Prepare the vinaigrette by combining the shallots, whole grain mustard, Parasol Champagne Vinegar, Lucid Lemon Olive Oil, salt, and pepper in a small bowl. Whisk to emulsify.
Transfer the orzo to a large bowl with the vinaigrette, dill, dates, and feta. Toss well to combine and season with salt & pepper to taste.