Wheat Berry Salad With Bacon

• 1 cup wheat berries
• Kosher salt and pepper
• 1/2 cup pecan halves (about 2 ounces)
• 6 slices bacon
• 1/2 cup dried cherries
• 1/2 cup fresh flat-leaf parsley
• 2 shallots, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice

1. In a large saucepan, combine the wheat berries, 4 quarts water, and 1 teaspoon salt and bring to a boil. Cook until tender but still slightly chewy, about 1 hour. Drain and rinse under cold water. Transfer to a large bowl.
2. Meanwhile, heat oven to 350u0b0 F. Spread the pecans on a rimmed baking sheet and bake, tossing occasionally, until fragrant and toasted, 6 to 8 minutes. Roughly chop the nuts.
3. Meanwhile, in a large skillet, over medium heat, cook the bacon until crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate. When cool, crumble and add to the wheat berries, along with the pecans, cherries, parsley, shallots, oil, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir gently to combine.

berries, kosher salt, pecan halves, bacon, dried cherries, parsley, shallots, extravirgin olive oil, lemon juice

Taken from www.myrecipes.com/recipe/wheat-berry-salad-with-bacon (may not work)