Cranberry-Wild Rice Salad with Cheddar Gruyere

Instructions

1. Cook wild rice according to package directions; drain. Cool completely.
2. Meanwhile, bring the apple cider, apple cider vinegar and shallot to a boil in a saucepan over medium-high heat, stirring frequently. Reduce heat to medium. Simmer, uncovered, for 5-7 minutes or until cider mixture is reduced to about 1/4 cup, stirring occasionally. Remove from the heat.
3. Whisk the honey, Dijon mustard and cider mixture in a bowl. Slowly whisk in olive oil. Season with salt and pepper to taste.
4. Combine the celery, dried cranberries, walnuts, parsley and rice in a large serving bowl. Drizzle with cider vinaigrette; toss to coat. Sprinkle with cheddar gruyere.