Cracked Wheat Spinach Salad
|Olive oil||38 Teaspoon (1/3 Cup Plus 2 Teaspoons)|
|Shallots||2 Large, finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Cracked wheat||1⁄2 Cup (8 tbs)|
|Dijon mustard||1 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Scallions||6 , thinly sliced|
|Plum tomatoes/2 medium tomatoes||4 , cut into 3/8 inch dice|
|Cashews/Walnuts||1⁄3 Cup (5.33 tbs), broken / coarsely chopped|
|Freshly ground pepper||To Taste|
|Spinach||1⁄2 Pound, stemmed and torn into large pieces|
1. In a heavy medium saucepan, heat 2 teaspoons of the olive oil. Add the shallots and garlic and cook over moderate heat, stirring frequently, for 1 minute. Add the cracked wheat and continue to cook, stirring, until the kernels are covered with oil and the bottom of the pan is dry, about 1 minute. Add the salt and 1 cup of water, stir once and bring to a boil. Cover, reduce the heat to low and cook until the liquid is absorbed, 10 to 15 minutes. Remove from the heat, fluff with a fork and transfer to a bowl to cool to room temperature.
2. Trim and thinly slice the mushrooms. Cut the pear into small dice.
3. In a large bowl, whisk together the mustard and vinegar. Slowly beat in the remaining 1/3 cup olive oil, whisking until the dressing is blended and creamy. Add the mushrooms, pear, scallions, tomatoes, raisins and nuts; toss to coat with dressing.
4. Add the cooled cracked wheat and toss again. Season with additional salt and pepper to taste. Arrange the spinach around the edge of the bowl and fill the center with the tossed grain salad.