Arugula and Rice Salad

Ingredients

• ½ cup U.S.-grown black rice, cooked
• 1 cup U.S.-grown basmati, cooked
• 4 cups baby arugula, washed
• ¼ cup basil, chopped
• ½ cup almond slices, toasted
• 3 tablespoons sour cherries, dried and chopped
• ⅓ cup Feta cheese, crumbled
• 1 teaspoon lemon zest curls
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple Syrup
• 1 garlic clove
• ½ teaspoon salt, kosher
• Pinch black pepper, ground
• ¼ cup olive oil