Brussels Sprout and Wild Rice Salad with Maple Vinaigrette

Ingredients

• 1 pound Brussels sprouts, tough bottoms removed
• 3 cups loosely packed arugula
• 1 ½ cups cooked wild rice
• ½ cup dried cranberries or cherries
• ½ cup dried apricots, cut into slivers
• ⅔ cup coarsely chopped walnuts
• 1 red-skinned apple, peel on, cut into thin half-moon pieces (I use the mandoline slicer for this). If you like, cut the half-moon slices in half again.
• 2 teaspoons Dijon or country-style mustard
• 2 to 3 tablespoons pure maple syrup, to taste
• 1 medium shallot, peeled and finely diced
• 1 garlic clove, minced
• ¼ cup apple cider vinegar
• ½ cup extra-virgin olive oil
• Salt and black pepper to taste