Name: Wheat Berry Salad with Blueberries and Goat Cheese
Total time: 1 h 30 min
Ingredients: 1 1/2 cups wheat berries; Salt and pepper; 2 tablespoons champagne vinegar; 1 tablespoon minced shallot; 1 tablespoon minced fresh chives; 1 teaspoon Dijon mustard; 6 tablespoons extra-virgin olive oil; 2 heads Belgian endive (4 ounces each), halved, cored, and sliced crosswise ¼ inch thick; 7 1/2 ounces (1½ cups) blueberries; 3/4 cup pecans , toasted and chopped coarse; 4 ounces goat cheese , crumbled (1 cup)

Why This Recipe Works

The earthy, nutty flavor and firm chew of wheat berries make them an ideal choice for a hearty summer salad. We found it easiest to cook the wheat berry kernels like pasta, simply simmering them in a large pot of water until they were tender but still chewy. After an hour of simmering, the hearty grains had just the right texture. For the dressing, we chose a simple bright vinaigrette made with champagne vinegar, shallot, chives, and mustard. Juicy fresh blueberries added the perfect amount of sweetness and tang to our chewy grains. Endive provided an interesting bitter note, and creamy goat cheese was the perfect rich complement to finish off this summery salad. Just ¼ teaspoon of salt boosted the flavor of the grains in our boiling water, but be careful not to add any more than that. We found that with higher amounts, the salinity of the water prevented the wheat berries from absorbing the water, making the grains hard and crunchy.

Before You Begin

If using quick-cooking or presteamed wheat berries (read the ingredient list on the package carefully to determine this), you will need to adjust the wheat berry cooking time in step 1.

Instructions

Bring 4 quarts water to boil in large pot. Add wheat berries and 1/4 teaspoon salt, partially cover, and cook, stirring often, until wheat berries are tender but still chewy, 50 minutes to 1 hour 10 minutes. Drain and rinse under cold running water until cool; drain well.

Whisk vinegar, shallot, chives, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Whisking constantly, drizzle in oil. Add wheat berries, endive, blueberries, and pecans and toss to combine. Season with salt and pepper to taste, sprinkle with goat cheese, and serve.