Pomegranate Wild Rice Salad

Ingredients

• 1 cup dry wild rice, rinsed and drained
• ¾ cup champagne vinegar
• 1½ tablespoons Dijon-style mustard
• 1½ teaspoons pure cane sugar
• ¾ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• Sea salt, to taste
• 2 medium carrots, peeled and cut into matchsticks (1 cup)
• 1 medium pear or apple, cored and cut into matchsticks (1 cup)
• 1 medium turnip or parsnip, peeled and cut into matchsticks (1 cup)
• 1 medium beet, peeled and cut into matchsticks (1 cup)
• 4 cups microgreens or mixed baby greens
• ½ cup chopped toasted Brazil nuts or walnuts
• ½ cup pomegranate seeds