Wild & Sweet Pork Salad

3/4 lb boneless pork loin chops
1 tbsp canola oil
2 cups cooked wild rice
1/2 cup dried cranberries
1/4 cup chopped dried apricots
1/4 cup finely chopped scallions
1 cup chopped walnuts

Dressing (whisk together; chill):
4 tsp red wine vinegar
2 tsp freshly squeezed lemon juice
1/2 tsp minced garlic
1/2 tsp Dijon mustard
1/2 tsp sugar
1/2 cup canola oil
salt and pepper to taste

In medium skillet, cook pork in oil; cut in bite-size pieces. In large bowl, combine ingredients. Just before serving, add dressing; toss.

Recipe compliments of the Minnesota Cultivated Wild Rice Council