Bulgar Wheat Salad

• 1 cup bulgur
• 1 garlic clove
• 2 tablespoons ginger, grated
• 1 tablespoon Dijon
• 3 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup grape seed oil
• 1 cucumber
• 2 shallots
• coriander
• parsley
• thyme
• 12 Bresaola slices

1. Boil water and pour enough water to just cover the bulgur wheat. Cover the bowl and let steep for about 45 minutes.
2. Blend garlic, ginger, Tabasco sauce, mustard, vinegar, salt, pepper, and oil. Set aside.
3. Strain the water from the bulgar wheat and add chopped cucumber, shallots, herbs, and marinade. Refrigerate until ready to use.
4. To serve: Arrange Bresaola on a plate and add a cup of bulgar wheat salad.
5. Optional: Garnish with feta cheese and roasted red peppers (the ones preserved in olive oil).

bulgur, garlic, ginger, balsamic vinegar, salt, pepper, grape seed oil, cucumber, shallots, coriander, parsley, thyme, bresaola slices

Taken from food52.com/recipes/12854-bulgar-wheat-salad (may not work)