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.