Salt 1 cup wild rice 1/2 cup finely chopped dried figs 1/3 cup chopped toasted pecans 1/3 cup chopped toasted unsalted cashews 1/4 cup finely chopped green onion tops 2 tablespoons finely chopped celery 2 tablespoons finely chopped red onion 2 tablespoons raspberry vinegar or red wine vinegar 1 tablespoon lemon juice 1 clove garlic, minced 1 teaspoon Dijon mustard 1 teaspoon sugar 1/4 cup vegetable oil 1/4 cup olive oil Freshly ground pepper

Step 1 Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well and cool.

Step 2 Transfer the rice to a large bowl. Mix in the figs, pecans, cashews, green onion tops, celery and red onion.

Step 3Mix the vinegar, lemon juice, garlic, mustard and sugar in a blender. With the blender running, gradually mix in the vegetable and olive oils. Pour the dressing over the rice mixture and toss. Season salad with salt and pepper to taste.

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