Wild Rice and Cherry Salad

This versatile grain salad makes for a lovely lunch, or light main course.

Ingredients

• 1 C uncooked wild rice
• 4 handfuls Arugula or Baby Spinach
• 2/3 C pecans or walnuts , toasted
• 1½ C sweet cherries , pitted
• ½ C toasted walnut oil , or extra virgin olive oil
• ¼ C raspberry vinegar , or white wine vinegar
• sea salt , to taste
• ¼ C crumbled feta cheese , or goat cheese

Instructions

1. Rinse wild rice. Bring 4 cups of lightly salted water to a boil. Add wild rice, reduce heat, cover and simmer over low heat until rice is tender, about 40-45 minutes. Drain rice and set aside.
2. While rice is cooking, mash 1/3 of the cherries in a jar with a muddler or the handle of a wooden spoon. Add walnut oil and vinegar, close lid tightly and shake until combined. Add a pinch of salt and pepper to season and taste.
3. Tear remaining cherries in half. Toss wild rice with the arugula, most of the pecans, and most of the remaining cherries until evenly combined. Add a generous splash of the dressing and toss again. Taste for seasoning and add more salt or dressing if necessary.
4. Top salad with remaining cherry halves and pecans, and crumbled cheese. Serve warm or at room temperature.