To cook your wild rice, add it to a medium pot and fill with enough water to cover by 3-inches. Bring to a boil, then reduce the heat to maintain a rapid simmer/low boil for 40-60 minutes, depending on the rice. You’ll know it’s cooked by tasting it and seeing some of the rice burst open. Drain and transfer to a large bowl to cool off.
Once the rice has cooled off, add the arugula, scallions, radish, cucumber, and cheese to the bowl.
In a jar with a lid, add the oil, vinegar, syrup, mustard, and salt and shake to combine. Pour the dressing over the salad and toss to coat. Taste and add more salt or vinegar, if needed. When salads taste flat, it’s usually because it’s not acidic or salty enough!
Serve the salad topped with nuts, black pepper, and some more cheese if you have it!