Wheat Berry Salad with Goat Cheese and Golden Raisins
Wheat berries hold their shape and chewy texture in salads
better than other whole grains. When taking on a trip, pack the dressing separately. You can serve it on top of any green salad.
Wheat Berry Salad
- 1 cup wheat berries
- 2 15-oz. cans chickpeas, rinsed and drained
- 2 small bulbs fennel, chopped (1 ½ cups)
- ½ cup golden raisins
- 4 green onions, trimmed and thinly sliced (½ cup)
- 16 pitted large green olives, coarsely chopped
- 1 5-oz. bag arugula or baby spinach (6 cups)
- 3 oz. aged goat cheese, crumbled (¾ cup)
- ¼ cup shelled pistachio nuts, coarsely chopped
- 3 ½ Tbs. balsamic vinegar
- 3 ½ Tbs. honey
1. To make Wheat Berry Salad: Bring 4 cups water to a boil in saucepan. Add wheat berries, reduce heat to low, and simmer, partially covered, 1 hour, or until grains are tender, adding more water as necessary. Cool in covered pan, then drain if necessary.
2. Toss together wheat berries, chickpeas, fennel, raisins, green onions, and olives. Refrigerate up to 3 days.
3. To make Honey-Balsamic Dressing: Place balsamic vinegar and honey in small plastic container with lid, cover, and shake to combine.
4. To serve: Toss arugula with 3 Tbs. Honey-Balsamic Dressing in bowl. Toss wheat berry mixture with goat cheese, pistachios and remaining dressing. Divide arugula among eight plates. Top with Wheat Berry Salad, and serve.
July/August 2007 p.74