2 cups wheat berries, or another grain such as farro or barley
2 tablespoons Dijon mustard
3 tablespoons honey
2 lemons, juiced
1/2 cup olive oil
2 tablespoons fresh parsley
salt and pepper to taste
4 oranges (any variety), peeled and sliced
3 scallions, thinly sliced
1 pound small beets, roasted
1 pound mixed salad greens
1 four ounce log of goat cheese, crumbled
Rinse the wheat berries and put them into a pot with 4 cups of water. Bring to a boil and then reduce heat to low.
Cook for 20 minutes. Taste them to test if they are done. They should have a slight chewiness to them, but not be hard. Continue cooking to desired texture.
When the wheat berries are done cooking, pour off any excess liquid and pour the grains into a large bowl to stop the cooking.
Combine mustard, honey, lemon juice, olive oil, shallot, parsley, salt and pepper in a blender or food processor. Blend. Taste and adjust if necessary.
When the wheat has cooled toss in the oranges, scallions, and dressing.
Peel and cube the beets. Toss the remaining dressing on the greens.
To serve, place the wheat berry salad on a bed of greens and top with the cubed beets and goat cheese.