Wild Rice Salad with Dried Fruit and Orange-Sherry Vinaigrette

Preheat oven to 350°. Place pecans in a single layer in a shallow pan; bake, stirring occasionally, 5 minutes or until toasted. Set aside.

Bring orange juice to a boil in a medium saucepan. Add apricots and raisins; remove from heat, cover, and let stand 15 minutes.

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.