Wheatberry Salad With Dried Cranberries and Goat Cheese

• 1 pound organic red winter wheatberries, rinsed and soaked for several hours or overnight in copious water to cover
• Salt and pepper
• 1 large red onion, diced
• 3 large carrots, diced
• 4 stalks celery, diced
• 2 tablespoons olive oil
• 1 cup dried cranberries
• 4 ounces organic goat cheese
• 3 shallots
• 1/2 cup red wine vinegar
• 3 tablespoons honey
• 3 tablespoons grain mustard
• Salt
• Pepper
• 2 tablespoons chopped rosemary
• 1 1/4 cups blended oil

1. Place the wheatberries and their soaking water in a large pot.
2. Add salt to taste, and bring to a boil.
3. Reduce the heat, cover and simmer one hour or until the grains are tender and beginning to splay.
4. Turn off the heat, and allow the wheatberries to sit in the hot water for another 15 minutes.
5. Drain and chill.
6. Prepare the vinaigrette.
7. Place all vinaigrette ingredients except oil in food processor or blender.
8. Blend until smooth, then slowly add in oil to emulsify.
9. Saute the onion, carrot and celery with the olive oil in a saute pan.
10. When vegetables are soft, remove from the heat and mix with cooked wheatberries.
11. Add dried cranberries and toss with dressing.
12. Season with salt and pepper to taste.
13. Place in serving dish and crumble goat cheese on top.

winter wheatberries, salt, red onion, carrots, stalks celery, olive oil, cranberries, goat cheese, shallots, red wine vinegar, honey, grain mustard, salt, pepper, rosemary, blended oil

Taken from cooking.nytimes.com/recipes/1014344 (may not work)