Ingredients:

1 tablespoon fresh ginger juice (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)
2 tablespoons white wine or Champagne vinegar
fine grain sea salt
1/3 cup extra virgin olive oil
2/3 cup dried figs, stems trimmed, quartered
1/3 cup dried cranberries
1/2 cup toasted hazelnuts, loosely chopped
1 1/3 cup cooked wild rice, room temperature (pre-cooked is fine)
5 big handfuls of leafy salad greens, washed and dried

Directions:

1. In a medium bowl make the ginger vinaigrette by whisking together the ginger juice, vinegar, and a couple big pinches of salt. Slowly drizzle the olive oil into the jar whisking all the while. Stop when the dressing takes on a slightly creamy appearance. Taste and adjust the flavors if needed. Set aside.

2. Hold off dressing the salad until just before you are ready to serve it. In a large bowl toss the figs, cranberries, hazelnuts and wild rice with a generous splash of the dressing. Once they are nicely coated, add the lettuce, a bit more vinaigrette, and a pinch of salt. Gently toss until the lettuce is evenly coated. Taste and adjust if needed. The little bits of fruit and nuts tend to fall to the bottom of the bowl, so before serving scoop them back up from the bottom so you end up with plenty of rice and fruit on top.

Serves about 6. 

Recipe courtesy of 101 Cookbooks.