Serves 8

6 cups al dente cooked orzo pasta

1 cup celery, thinly sliced

1 cup carrots, thinly sliced

1 cup red radishes, thinly sliced

1 small red onion, minced

2 cups walnuts, toasted

1½ cups sultanas

1 cup extra-virgin olive oil

⅔ cup balsamic vinegar

Salt and pepper to taste

• Combine pasta, vegetables, walnuts, and sultanas.

• Whisk together olive oil and vinegar. Pour over pasta mixture and toss well.

• Add salt and pepper to taste, cover, and refrigerate until ready to serve. Toss before serving.

Cheese on Board

Your selection of artisanal cheeses — that means specialty cheeses from small producers — should include at least 3–5 different cheeses. Include one hard, crumbly cheese like an aged Cheddar or dry jack, one creamy goat cheese, and then think in terms of a veined cheese like Gorgonzola or Blue, or a soft, buttery Brie or Camembert. Feel free to include one herb or fruit-laced cheese on your cheese plate.