California Walnut Rice Salad

• 2 cups cooked, chilled white and wild rice blend

• 2 cups baby arugula

• 1 1/2 cups California walnuts, toasted and coarsely chopped

• 1/4 cup dried cherries, chopped

• 1/4 cup dried apricots, chopped

• 1/4 cup chopped ripe olives

• 1/2 cup crumbled feta cheese

California Walnut Lemon Vinaigrette

• 1/3 cup olive oil

• 1/4 cup California walnuts

• 1/4 cup lemon juice

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 1/2 teaspoon sea salt

• 1/4 teaspoon pepper

• 2 cloves garlic, minced