Wheat Berry Salad with Blueberries and Goat Cheese

This Wheat Berry Salad with Blueberries and Goat Cheese is a delightful and hearty summer salad that combines the earthy and nutty flavor of wheat berries with the sweetness of fresh blueberries and the creamy richness of goat cheese. Wheat berries, which are whole wheat kernels, provide a chewy texture that makes this salad satisfying and wholesome. The bright vinaigrette dressing, made with champagne vinegar, shallot, chives, and Dijon mustard, adds a zesty note to the salad. The addition of endive adds a hint of bitterness that balances the sweetness of blueberries, and toasted pecans provide a pleasant crunch. This salad is not only delicious but also packed with nutrients and perfect for a light and refreshing summer meal.

SERVES 4 TO 6

INGREDIENTS:

• 1½ 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
• 7½ ounces (1½ cups) blueberries
• ¾ cup pecans, toasted and chopped coarse
• 4 ounces goat cheese, crumbled (1 cup)

INSTRUCTIONS:

1. Bring 4 quarts of water to a boil in a large pot. Add the wheat berries and ¼ teaspoon salt. Partially cover the pot and cook the wheat berries, stirring often, until they are tender but still chewy (approximately 50 to 70 minutes). Drain the wheat berries and rinse them under cold running water until they are cool. Make sure to drain them well.
2. In a large bowl, whisk together champagne vinegar, minced shallot, minced chives, Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper. While whisking constantly, drizzle in the extra-virgin olive oil until the dressing is well combined.
3. Add the cooked and cooled wheat berries, sliced Belgian endive, blueberries, and toasted and chopped pecans to the bowl with the dressing. Toss everything together until the ingredients are well combined and evenly coated with the dressing.
4. Season the salad with salt and pepper to taste. Sprinkle the crumbled goat cheese over the top and serve.

TIPS:

• To achieve the perfect texture, cook the wheat berries until they are tender but still chewy. It’s best to treat them like pasta, simmering in a large pot of water.
• Avoid adding too much salt to the boiling water, as excessive salt can prevent the wheat berries from absorbing water properly, resulting in hard and crunchy grains.
• If you have quick-cooking or presteamed wheat berries, adjust the cooking time accordingly. Refer to the package instructions to determine the appropriate cooking time.
• Use fresh and juicy blueberries to add a burst of natural sweetness and tang to the salad. If fresh blueberries are not available, you can also use frozen ones after thawing them.
• Toast the pecans to enhance their flavor and add a delightful crunch to the salad. Be sure to chop them coarsely for an even distribution throughout the dish.
• Customize the salad by adding other ingredients like arugula, cherry tomatoes, or avocado for extra flavor and texture.

Enjoy this Wheat Berry Salad with Blueberries and Goat Cheese as a satisfying and nutritious summer meal. The combination of flavors and textures in this salad makes it a delightful option for picnics, potlucks, or as a light lunch or dinner at home. This salad is sure to impress your guests and leave them wanting more!