Apricot Wild Rice Salad



6 T apple cider vinegar
1/3 C honey
3/4 C olive oil
6 C low sodium vegetable stock
1.5 C wild rice
1 carrot, julienned
4 T B & R Farms Diced Dried Blenheim Apricots
4 scallions, finely chopped (include some of the greens)
1/2 C each pine nuts & pumpkin seed, toasted
Butter lettuce


Combine vinegar, honey & oil, whisking well. Cover & refrigerate. In large pan; mix stock & rice, bring to a boil, then reduce heat & simmer, covered 45-55 minutes. Place on a large platter to cool, then transfer to a large bowl, mixing in the remaining ingredients. Toss with 1/2 of the vinaigrette, cover and refrigerate at least 1 hour. Serve on a bed torn lettuce. Salt & pepper to taste. Serve with additional dressing to add if needed.