orzo salad

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This week I find myself making a whole bunch of different grain based salads. Every time I make one, I get asked over and over how I made them. So for the next week or so (as long as I continue to have these outdoor buffet style parties), I will share the recipes I use for each of them.
This week I start with orzo salad. I really like orzo as a faux grain (because it's pasta), but looks like rice. I usually cook it it in water alone, but chicken broth or vegetable broth would be great as well. This one has a mix of goat cheese, dried fruit (golden raisins, dried cranberries, goji berries, pine nuts, pistachios, and fresh herbs to taste.
A very simple vinaigrette of lemon is what ties it all together.
Zest of 1 lemon
juice of 1 lemon
1 tbsp grainy dijon mustard
1 tbsp agave syrup (you can substitute honey)
1 clove garlic minced
salt pepper
2 tbsp good quality champagne vinegar
1/4 fruity olive oil
Roast the nuts. chop the herbs and mix it all together. You may not need all of the vinaigrette you have made so start out conservatively and keep adding to taste. Allow the flavors to mellow for a couple of hours and serve cold with your choice of meats or seafood.
Quite tasty. I had it today with grilled salmon.