- 1/3 cup pine nuts
- 5 tablespoons wine vinegar
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons salt
- 3/4 tablespoon fresh-ground black pepper
- 9 tablespoons olive oil
- 2 cups rice, preferably arborio
- 1 pound asparagus, tough ends snapped off and discarded, stems cut into 1/4-inch pieces, tips left whole
- 1 1/3 pounds boneless chicken thighs
- 1 large tomato, cut into 1/2-inch dice
- 1/2 cup chopped red onion
- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until they are golden brown, about 5 minutes. Or toast in a 350 degrees F oven for 5 to 10 minutes.
- In a small glass or stainless-steel bowl, using a fork, stir together the vinegar, garlic, lemon juice, mustard, 1 1/4 teaspoons of the salt, and 1/2 teaspoon of the pepper. Stir in the oil.
- In a large pot of boiling, salted water, cook the rice until almost tender, about 10 minutes. Add the asparagus and cook until it and the rice are both done, about 5 minutes longer. Drain, rinse with cold water, and drain again. Transfer to a large glass or stainless-steel bowl.
- Meanwhile, in a large frying pan, bring 1/4 inch of water to a simmer over moderately high heat. Sprinkle the chicken with the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and add to the pan. Cover, reduce the heat, and simmer, turning once, until cooked through, about 8 minutes. Remove the chicken, let cool slightly, and then cut into 1/2-inch chunks. Add to the rice and asparagus.
- Add the tomato and red onion to the rice and then toss the salad with the dressing. Stir in the pine nuts just before serving.