Crunchy Fruit and Wild Rice Salad

Whisk together olive oil, sherry vinegar, honey, Kosher salt and pepper in a small bowl. Set aside.

Bring rice, chicken broth and water to a boil in a medium saucepan. Cover and turn down heat to a simmer. Cook rice for 45 minutes (if you want your rice a bit more tender, you can cook it another 5 minutes). Fluff the rice. Let sit for 5 minutes and then drain in a colander.

Carefully mix the sherry vinaigrette with the rice and all the remaining ingredients together in a large bowl. Taste for seasoning. I added a few pinches of sea salt and a few generous turns of fresh ground pepper.

Chill and let the flavors blend. It is best made ahead (either early in the day or the day before).