2 cups wild rice, cooked
1/3 cup sliced almonds, toasted
1 orange, zested
1 lemon, zested
1/2 cup scallions, chopped
1/4 cup parsley, chopped
1/4 cup currants
2 Tbs goat cheese, crumbled

Dressing Ingredients:
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed orange juice
1 Tbs coconut aminos
1 Tbs local honey (substitute agave for vegan preference)
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon local sea salt
1/4 teaspoon black pepper


1. In a medium sized bowl, combine rice, almonds, citrus zest, scallions, parsley, and currants. Combine.

2. Meanwhile, in a blender, add orange juice, coconut aminos, honey, cumin, coriander, salt and pepper and blend at high speed. With the motor running, slowly drizzle in olive oil. Set aside.

3. Pour dressing over rice mixture and toss to combine. Add goat cheese, crumbling with the back of a fork, on top of salad and serve immediately or store in an air-tight container in the refrigerator for up to 3 days.