Wild Rice and Chanterelle Salad with Dried Fruit, Goat Cheese, and Walnuts

Deselect All

8 cups water

2 cups wild rice

2 teaspoons salt, plus more to taste

1 bay leaf

12 sprigs thyme

4 teaspoons grapeseed or canola oil

2 pounds chanterelle or portobello mushrooms, wiped clean and chopped

Vinaigrette:

1/2 cup olive oil

6 tablespoons balsamic vinegar

4 large shallots, thinly sliced

2 teaspoons fennel seeds, toasted and cracked

2 teaspoons cumin seeds, toasted and cracked

2 teaspoons coarsely chopped fresh thyme leaves

2 teaspoons freshly ground black pepper

1 cup mixed dried fruits, such as cherries, cranberries, raisins, chopped figs, or chopped apricots

1 cup chopped walnuts, toasted

1 pound stemmed arugula or watercress

8 ounces fresh white goat cheese, crumbled (about 1 cup)