Recipe - Wild Rice And Barley Salad With Wild Mushrooms And Persimmon

2 Leeks; washed well and cut
into 1/2inch crosswise
slices
1 Clove garlic; minced
1 Fennel bulb; 1/4inch dice
4 ounce Chanterelle mushrooms;
halved
4 ounce Cremini mushrooms; quartered
or substitute button
mushrooms
One fourth cup Dry sherry; nonalcoholic
red wine or vegetable stock
2 teaspoon Fresh thyme; minced
1 teaspoon Sea salt
2 Fuyu Persimmon; cut into
small cubes
1 Celery root; peeled and cut
into small cubes, blanched
until crisptender, cooled
2 cup Cooked wild rice
2 cup Cooked pearl barley
One half cup Hazelnuts; toasted and
coarsely chopped
1 cup TarragonDijon Dressing; see
recipe
Salt and black pepper;
freshly ground to taste
2 tablespoon Fresh parsley; chopped

GARNISH
Fresh tarragon leaves
Chopped fresh parsley

In a large saute pan or skillet, combine the leeks, garlic, fennel,
mushrooms, sherry/wine/stock, thyme, and salt and cook uncovered over
medium heat until the mushrooms are just tender, about 5 minutes. The leeks
and fennel will still be fairly firm. Let cool at room temperature.

In a large bowl, combine the mushroom mixture, 1 One half of the Persimmon,
celery root, grains, and nuts. Fold in the dressing, mixing well. Add the
salt, pepper, and parsley. Pour onto a serving platter or individual plates
and garnish with the tarragon, parsley, and reserved One half persimmon.

Makes 6