Smoked Salmon, Olive and Wild Rice Salad

• 2 tablespoons white wine vinegar
• 2 tablespoons Tarragon, chopped
• 1 1/2 tablespoons shallots, chopped
• 1 tablespoon Lemon Juice
• 1 tablespoon Olive oil
• 1 tablespoon Chives, chopped (1/4-inch)
• 1/4 teaspoon Coarsely ground black pepper
• 3 cups Cooked long grained white rice
• 1 cup Cooked wild rice
• 8 ounce Hot smoked salmon, flaked into 1-inch pieces
• 1 cup Blanched green peas
• 3/4 cup California Ripe Olives, halved
• 1/4 cup Toasted pine nuts

Preparation

1 Whisk together vinegar, tarragon, shallots, lemon juice, olive oil, chives and black pepper in a large mixing bowl. 2 Add white rice, wild rice, smoked salmon, green peas, California Ripe Olives and pine nuts. 3 Toss to evenly combine. Serve at room temperature. Source: California Olive