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
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.
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.
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.