Wheatberry Salad with Apples

Wheatberries & Dressing

• 1 cup wheatberries
• water and salt for cooking wheatberries
• 1 tablespoon grapeseed oil
• 1 pinch kosher salt
• 1 small sweet onion, cut into fine dice
• 1 small sweet apple (honeycrisp), cut into fine dice
• 1 small tart apple (Granny Smith), cut into fine dice
• 1 teaspoon grated fresh ginger
• 1 pinch red pepper flakes (optional)
• 1 tablespoon champagne vinegar

1. Bring salted (you should be able to taste the salt) water to a boil, and cook the wheatberries till tender but not mushy. (Mine took about an hour.) Drain and cover to keep warm.
2. While the wheatberries are cooking, heat the oil in a small skillet over med-high heat and sauté the onions with a pinch of salt till they are soft and translucent. Stir in the apples and ginger and continue to sauté, stirring, till the apples are soft. The onions may be golden and starting to brown. Stir in vinegar and red pepper flakes (if using) and deglaze pan, scraping up any browned bits. Reduce the heat to very low, and cover, stirring occasionally, till onions and apples are very soft and starting to melt together. Let them cook until the wheatberries are done--the apples and onions will melt together into a thick warm compote.
3. Also while the wheatberries and dressing are cooking, prepare the ingredients for the salad, listed below:

Salad

• 1-4 tablespoon olive oil, depending on taste
• 1/2 bulb, fennel, sliced with a mandoline
• 1 small sweet apple, cored and cut into quarters, and sliced with a mandoline
• 1 small tart apple, cored and cut into quarters, and sliced with a mandoline
• 1/2 cup baby arugula, finely chopped
• 1-2 scallions, white and light green parts only, finely chopped
• More champagne vinegar, salt and pepper to taste
• 1/4 cup walnuts, lightly toasted
• salt and fresh ground pepper to taste

1. Stir apple-onion mixture into wheatberries till well blended. Add 1 TB olive oil and mix together. Taste. You may need more olive oil, or if you’re like me, you will prefer it on the tart side. Stir in fennel, apple, arugula and scallions. Taste and adjust seasoning to your preference. Toss walnuts into salad and serve immediately. The salad is best when slightly warm or room temperature.