2 6 – 8 oz packages wild rice
½ teaspoon salt
8 cups water

2/3 cup sun dried cherries
1 cup celery, diced small (about 2 stalks)
2 stalks scallions, (green & white), diced small
1 cup orange sections (about 2 oranges)
1 cup fresh fennel, diced small
1/3 cup red onion, diced small
1 ½ cups watercress leaves, rough chopped
½ cup walnut pieces, rough chopped

2/3 cup apple cider vinegar
¼ cup cranberry juice
¼ cup orange juice
2 tablespoons honey
2/3 cup fresh cherries, pitted & chopped
1 tablespoon fresh sage, chopped
1 cup olive oil
½ cup canola oil
½ cup walnut oil
kosher salt
freshly ground black pepper

Soak rice 5 – 10 minutes in cool water. Drain and rinse.

Add salt to water and bring to a boil. Add in the wild rice and reduce heat. Cover loosely and cook 45 – 60 minutes until firm, yet tender (not mushy). Drain excess water, fluff with a fork and cover. Allow to stand for 5 minutes.

Transfer the wild rice to a large bowl. Stir in cherries and allow to cool. Add celery, scallions, orange sections, fennel, onion, watercress and walnuts. Gently combine. Cover and set aside.

In a small bowl combine the vinegar, juices and honey. Stir well. Add in chopped cherries and sage. While whisking continuously, or using a hand blender, pour in the remaining oils. Adjust seasonings with salt and pepper and pour over the Wild Rice Salad. Serve at room temperature.

Notes:
Prepare the additional salad ingredients and dressing while the rice is simmering.
This dish can be prepared up to 2 days ahead of time. Remove from fridge one hour before serving. Add dressing just before serving.