Wheat Berry Salad with Dried Fruit, Almonds and Chevre

September 15, 2007

Wheat Berry Salad with Dried Fruit, Almonds and Chevre


Wheat berries are also the perfect grain to use in pilafs and soups.

3 cups water
1 cup uncooked wheat berries
1/2 cup minced shallots
1/4 cup cranberry juice
2 tablespoons vegetable oil
3 tablespoons raspberry vinegar
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cup coarsely chopped dried cherries
1/3 cup chopped spring onions
1/3 cup almonds, toasted, coarsely chopped
1/4 cup dried currants
1/4 teaspoon freshly ground black pepper
1/2 cup chevre, crumbled

1. In a medium saucepan, combine the water and wheat berries and bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain and rinse with cold water.

2. Combine shallots, cranberry juice, vegetable oil, vinegars, mustard and salt in a large bowl. Let stand 30 minutes.

3. Add the wheat berries, dried cherries and remaining ingredients except for the chevre to the vinaigrette, and toss to combine. Chill for 4 hours or overnight.

4. Sprinkle with the crumbled chevre, toss and serve.

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