Wheat Berry Salad with Blueberries and Goat Cheese
 
 
This wheat berry salad with blueberries and goat cheese is dressed in a champagne vinaigrette and makes for a hearty summer salad.
Yield: 4-6 servings
Ingredients
  • 1½ cups wheat berries
  • salt and black pepper
  • 2 tbsp champagne vinegar
  • 1 shallot, minced
  • 1 tbsp minced fresh chives
  • 1 tsp dijon mustard
  • 6 tbsp extra virgin olive oil
  • 2 heads Belgian endive, halved, cored, and sliced crosswise ¼-inch thick
  • 1½ cups blueberries
  • ¾ cup pecans, toasted and coarsely chopped
  • 4 oz goat cheese, crumbled
Instructions
  1. Bring 4 quarts water to a boil in a large pot. Add the wheat berries and ¼ tsp salt. Partially cover and cook, stirring often, until wheat berries are tender but still chewy, about 50-70 minutes. Drain and rinse under cold water. Drain well.
  2. In a small bowl, whisk together the vinegar, shallot, chives, mustard, ½ tsp salt, and ¼ tsp black pepper. Drizzle in the oil, whisking constantly.
  3. Toss dressing in a large bowl with the wheat berries, endive, blueberries, and pecans. Season to taste with salt and black pepper. Sprinkle with goat cheese and serve.
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/05/wheat-berry-salad-with-blueberries-and-goat-cheese.html