Wild Asparagus Salad with Turkey

1 1/4 cups uncooked wild rice
2 cups dry white wine
1 1/2 cups water
1 tbsp minced fresh tarragon
1 tbsp minced fresh chervil
1/3 cup sour cream
5 boneless turkey breast tenderloins
1/2 lb asparagus, cut in 2" pieces
1/2 lb snow peas (remove strings; halve)
1/4 lb fresh greens
toasted walnut halves, garnish

Dressing:
3 tbsp white wine vinegar
2 tsp Dijon mustard
2 tsp minced shallots
1/3 cup olive oil
salt and fresh ground pepper, to taste

Preheat oven to 350°F. In large saucepan, simmer wild rice in wine and water 40 minutes or until tender; drain. Combine herbs and sour cream; spread on turkey and place in greased baking dish. Bake 20-25 minutes; if desired, broil the last 5 minutes. Blanch asparagus and snow peas in boiling water 2 minutes, drain well; toss carefully with wild rice and greens.

Dressing: Mix vinegar, mustard and shallots. Slowly add oil, continuing to whisk. When thickened, add salt and pepper to taste.

To serve: Cut turkey diagonally and arrange next to salad on individual plates; pour dressing over salad. Garnish with walnuts.

Recipe compliments of the Minnesota Cultivated Wild Rice Council