Wash the rice thoroughly under cold water for about two minutes.
Bring the water to a boil and add the salt and herbs. Add the wild rice and simmer for bout 40 minutes, or until it's tender.
Drain the rice. Remove the bay leaf and they thyme and allow the rice to cool.
Heat the grapeseed oil in a large skillet over medium-high heat. Add the mushrooms and cook until browned, stirring occasionally.
Remove from the heat, drain, and set aside.
Whisk the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper together with a whisk.
Taste, and season with salt to taste. Add the dried cherries.
Combine the rice in a salad bowl with the mushrooms. Toss with the vinaigrette and cherries.
Serve the rice on a platter topped with the greens and sprinkled with goat cheese and the toasted black walnuts.