Wheatberry Salad With Dried Cherries
|Wheat berries||2 Cup (32 tbs)|
|Shallot||1 Large, minced|
|Fresh lemon juice||3 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Celery stalks||3 Medium, cut lengthwise in half, then cut crosswise into 1/4 inch thick slices|
|Dried tart cherries||3⁄4 Cup (12 tbs), chopped|
|Chopped italian parsley leaves||1⁄2 Cup (8 tbs) (Use Fresh)|
|Italian parsley sprigs||4 (For Garnish)|
|Lettuce||1 (For Garnish)|
In 4 quart saucepan, heat wheatberries and 8 cups water to boiling over high heat.
Reduce heat to low; cover and simmer 1 1/2 hours or until wheatberries are just tender but still firm to the bite.
Meanwhile, in large bowl, with wire whisk or fork, mix shallot, lemon juice, Dijon mustard, olive oil, honey, salt, and pepper.
When wheatberries are cooked, drain well.
Add warm wheatberries to dressing with celery, cherries, and chopped parsley; toss well.