2 tablespoons pear vinegar, or Champagne

1 tablespoon Sherry vinegar

1 teaspoon dijon mustard

1 pinch curry powder

4 tablespoons olive oil

salt and pepper, to taste

1 cup cooked wild rice

½ cup cooked basmati rice

¼ cup fresh corn kernals, uncooked

¼ cup dried blueberries

¼ cup red onion, minced

¼ cup toasted pecans, chopped

3 tablespoons Italian parsley, chopped