Zucchini-Wheat Berry Salad

• 1/4 cup hard wheat berries
• 2 tablespoons sliced almonds
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped tarragon or chives
• 1 1/2 cups baby spinach, coarse stems removed
• 2 medium cooked beets, diced (about 1 cup)
• 1/2 cup crumbled soft goat cheese
• 1 medium-large zucchini, trimmed and cut lengthwise into ribbons with a vegetable peeler (about 1 1/2 cups)
• 2 tablespoons dried cherries or cranberries

1. Preheat oven to 350u0b0F. Place wheat berries in a small saucepan and cover with water by 2 inches. Bring to a boil, reduce heat to medium-low and simmer, uncovered, until tender, about 1 hour. Drain, transfer to a bowl and let cool.
2. While wheat berries are cooking, spread almonds on a small baking sheet and bake, stirring once or twice, until lightly toasted, about 8 minutes. Transfer to a small bowl and let cool. In a medium bowl, whisk together lemon juice, mustard, honey, 1/4 tsp. salt and 1/2 tsp.pepper. Slowly whisk in oil until well combined. Stir in tarragon.
3. Layer salad evenly between 2 1-quart-capacity containers, beginning with vinaigrette, then adding wheat berries, spinach, beets, goat cheese, zucchini, almonds and cherries. Cover containers. Salads will keep, covered and refrigerated, for 1 day. Let containers sit at room temperature for at least 20 minutes before serving. Shake container before eating to distribute ingredients.

hard wheat berries, almonds, lemon juice, mustard, honey, salt, extravirgin olive oil, tarragon, baby spinach, beets, goat cheese, zucchini, cherries

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