Wheat Berries And Brussels Sprouts

• 1 cup wheat berries
• Coarse salt and freshly ground pepper
• 2 teaspoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1/4 cup extra virgin olive oil
• 12 ounces Brussels sprouts, halved lengthwise and very thinly sliced crosswise
• 1 cup packed fresh parsley leaves
• 1/2 cup chopped dates (about 7)
• 3/4 cup roasted, salted almonds, coarsely chopped
• 1 ounce Pecorino cheese, shaved with a vegetable peeler

1. Cook the wheat berries
2. In a large bowl, whisk together Dijon and lemon juice. Add olive oil while whisking.
3. Season dressing with salt and pepper to taste.
4. Add wheat berries, Brussels sprouts, parsley, and dates and toss to coat.
5. Top with almonds and Pecorino to serve.

berries, salt, mustard, lemon juice, extra virgin olive oil, brussels, parsley, dates, pecorino cheese

Taken from www.epicurious.com/recipes/member/views/wheat-berries-and-brussels-sprouts-52980621 (may not work)