Arugula and Wild Rice Salad

Scaled for 4 portions · 5 steps

1 cupwild rice, rinsed0.5 cupsliced almonds1 tspolive oil140 garugula (about 5 packed cups)0.5 cupcoarsely chopped fresh basil (from one ⅔ ounce container)0.5 cupdried tart cherries or cranberries, chopped0.5 cupcrumbled feta or goat cheese (about 2 ounces)0.25 cupolive oil2 tbsplemon juice (from 1 medium lemon), to taste2 tspDijon mustard1 tsphoney or maple syrup1medium clove garlic, pressed or minced0.25 tspfine sea salt, to taste—Freshly ground black pepper, to taste

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