Wild Rice Salad

Prepare. Rinse and dry all produce. Put rice in a large saucepan and generously cover with water, bring to a boil, and reduce to a simmer over low heat, cooking until the rice is tender, about 45 minutes.

Meanwhile, prepare the dressing. Zest and juice one tangerine into a blender. Cut the avocado in half, scoop ¼ of the flesh out and add to the blender. Peel and chop the shallot, adding to the blender along with the red wine vinegar, Dijon mustard, agave, olive oil and salt. Puree until completely smooth, set aside.

Prepare salad filling. Roughly chop the pecans, dried apricots, and parsley. Add the dried cranberry. Peel the remaining two tangerines and cut into segments. Dice remaining avocado. Set all aside.

Pour warm cooked rice into a large bowl, add dressing and toss. Gently mix in the filling ingredients. Serve, and enjoy!