Asparagus Wild Rice Salad

Ingredients

• 3 cups cooked hand harvested wild and brown rice (1/2 and 1/2)
• 1 bunch asparagus (if available), trimmed and cut into 2 1/2 inch pieces
• 1 cup peas or edamame
• 2 stalks rhubarb, sliced thinly
• 1 bunch ramps or spring onions, chopped
• 1 bunch spinach or arugula roughly chopped
• 1/2 cup toasted walnuts, roughly chopped or hand crushed
• 1/2 cup sun dried tomatoes, rehydrated and chopped
• Olive oil for roasting
• 1 1/2 T. fresh dill or thyme minced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 T. fresh orange or apple juice
• 2 T. fruity vinegar (raspberry, currant, pear)
• 1/2 tsp salt
• 1/2 cup pitted black and green olives, minced