INGREDIENTS
2 cups
wild rice
3
tangerines, divided
1
avocado, cut in half and pit removed
1
small shallot, peeled and quartered
1/2 cup
extra-virgin olive oil
3 tbsp
red wine vinegar
2 tsp
Dijon mustard
2 tsp
agave or honey
1 1/4 tsp
salt
1 cup
chopped parsley
1 cup
chopped toasted pecans
1/2 cup
dried sweetened cranberries
1/2 cup
chopped dried apricots