Prepare dressing: Place the fresh squeezed orange juice and sugar in a small pot and reduce by half. Chill, then add the juice from the lemon and the 2 tbsp. olive oil and set aside.
In large skillet, heat 1/8 cup olive oil and sauté shallots until slightly tender; add the pecans and toast in the pan for 2 - 3 minutes on medium. Add the tarragon and all of the dried fruits. Cook slowly for another 5 minutes or so. Season to taste with salt and pepper. Chill this mixture.
Once all components are cold, mix the rice, fruit mixture, green onions, and dressing. Season to taste with kosher salt and white pepper.