Arugula and Wild Rice Salad with Zippy Lemon Dressing

Ingredients (14)

• 1 cup wild rice, rinsed
• 1/2 cup sliced almonds
• 1 teaspoon olive oil
• 5 ounces arugula (about 5 packed cups)
• 1/2 cup coarsely chopped fresh basil (from one 2/3 ounce container)
• 1/2 cup dried tart cherries or cranberries, chopped
• 1/2 cup crumbled feta or goat cheese (about 2 ounces)
• 1/4 cup olive oil
• 2 tablespoons lemon juice (from 1 medium lemon), to taste
• 2 teaspoons Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 medium clove garlic, pressed or minced
• 1/4 teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste