3TbspCanola oilplus more for drizzling (extra virgin olive oil can be used, but would increase the amount of saturated fat).
1Tbspgood-quality balsamic vinegar
½small garlic clovepressed or minced
¼tspeach kosher salt and pepper
¼cupfresh basil leavestorn or sliced thin
2ozfresh ciliegine mozzarellasmall balls, halved or quartered
8ozCalifornia strawberrieshulled and sliced
Prepare the wild rice according to the package directions in advance, chilling or letting it cool to room temperature.
In a small bowl, whisk together Canola oil, balsamic, garlic, and half of the salt and pepper until smooth and homogenous. Taste and adjust to your liking (see note).
Layer the wild rice on the bottom of a large salad bowl. Gently toss with arugula and a teaspoon olive oil. Toss in fresh basil and top with mozzarella, sliced strawberries, and toasted walnuts.
Drizzle with balsamic to taste and finish with another pinch of salt and pepper. Toss before serving.
This is a super simple balsamic vinaigrette, but each balsamic vinegar is a bit different, so taste and adjust to your liking. You may find you prefer a bit more vinegar, salt, or pepper. Feel free to add ½ teaspoon honey if you prefer it sweeter.