RedLentil Wild Rice Fennel and Blood Orange Salad with Citrus Vinaigrette

Salad:

1 cup red lentils, rinsed

1 cup wild rice

1 cup diced fresh fennel

1/3 cup minced red onion

1 cup celery, cut on a bias

1 1/4 cups finely slivered fresh basil

4 tablespoons olive oil

2 teaspoons curry powder

1 tablespoon sherry vinegar

Vinaigrette:

4 tablespoons finely sliced shallots

2 tablespoons sherry vinegar

3/4 cup fresh orange juice

1 tablespoon fresh lime juice

2 tablespoons chopped fresh tarragon

1 tablespoon chopped fresh mint

2/3 cup extra virgin olive oil

salt and freshly ground black pepper to taste

Garnish:

tart apple slices

blood oranges

watercress sprigs

toasted pecan pieces, sliced