Fruity Rice Salad with Pesto

Toast the walnuts in a dry skillet over low heat until crisp and fragrant. Remove, let cool and coarsely chop. Peel the apple, halve, core and cut  into small cubes. Put the rice in a bowl. In a bowl, stir together the crème fraîche and pesto, season with salt and pepper, stir in the apples, two-thirds of the nuts and the rice and fluff with a fork. Cover and refrigerate until chilled, about 1 hour. Serve garnished with apple wedges and wild herbs.