Wild Rice Salad with Dried Fruit and Orange-Sherry Vinaigrette

Ingredients

• 1 cup coarsely chopped pecans
• 1 cup fresh orange juice (3 oranges)
• 3/4 cup diced dried apricots
• 1/2 cup golden raisins
• 2 tablespoons sherry vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup olive oil
• 2 teaspoons orange zest
• 1 large shallot, minced (1/3 cup)
• 1 celery rib, diced (1/3 cup)
• 1/4 cup chopped flat-leaf parsley
• 1 (16-ounce) package wild rice, cooked and cooled to room temperature

Preparation

1. 1. Preheat oven to 350°. Place pecans in a single layer in a shallow pan; bake, stirring occasionally, 5 minutes or until toasted. Set aside.
2. 2. Bring orange juice to a boil in a medium saucepan. Add apricots and raisins; remove from heat, cover, and let stand 15 minutes.
3. 3. Whisk together vinegar, salt, and pepper in a large bowl; gradually whisk in olive oil. Stir in orange zest, shallot, celery, parsley, fruits with their soaking liquid, and prepared rice; stir to combine. Stir in toasted pecans just before serving.