Dressing:

• 3 tablespoons balsamic vinegar
• 3 tablespoons raspberry vinegar
• 1/2 cup Kinloch Pecan Oil
• Salt and freshly ground pepper to taste

Combine the vinegars, pecan oil and salt & pepper with a hand mixer or in a blender until smooth

Salad:

1 cup wild rice (may be cooked up to 2 days before you make the salad)

4 cups water

1 cup pecan halves, toasted

1 yellow pepper, seeded and diced

1/2 cup dried cranberries

1/2 cup minced parsley

4 scallions, sliced thinly and diagonally

Place wild rice and water in a saucepan and bring to a boil. Cover the rice, reduce heat to a simmer and cook for about 45 minutes, or until rice is tender. Drain the rice and chill completely in the refrigerator for at least 1 hour.

Combine cooked rice with pecan halves, pepper, cranberries, parsley and scallions. Pour dressing over salad and mix well. Enjoy!