Wheatberry Salad With Rhubarb-Mint Dressing

• 1 cup wheatberries
• Salt
• About 1 pound rhubarb, cleaned, trimmed, peeled if necessary, and diced, about 1 3/4 cups
• 1 cup sauterne or other sweet wine
• 1 tablespoon honey
• 1/2 teaspoon cinnamon
• 2 cloves
• 1 teaspoon grated orange zest
• 5 tablespoons extra-virgin olive oil
• Freshly ground pepper
• 2 tablespoons chopped mint
• 1/2 cup chopped walnuts
• 4 to 5 cups mixed greens (mesclun)

1. Simmer the wheatberries and 2 teaspoons of salt in water to cover for 1 1/4 hours, or until the wheatberries are tender but not mushy.
2. Cool.
3. In a small, nonreactive sauce pot, combine 1 cup rhubarb with the wine, honey, cinnamon, cloves and orange zest.
4. Bring to a boil, turn heat to low, and cook for about 15 minutes, or until the rhubarb is soft.
5. Drain, reserving liquid; return the liquid to the pan, and bring it to a boil.
6. Add the remaining uncooked rhubarb, and cook for 3 to 5 minutes, or just until tender.
7. Drain, reserving liquid again.
8. Remove the cloves from the first batch of cooked rhubarb, and place it in a blender along with the reserved liquid.
9. Turn the blender to medium, and add the oil slowly; blend until smooth.
10. Season with salt and pepper, and stir in the mint.
11. Place the wheatberries in a bowl, along with the remaining rhubarb, walnuts, 4 tablespoons of the dressing, and some salt and pepper.
12. Divide among six plates; toss the mesclun with 3 tablespoons of the dressing, and place portions of it on the wheatberries.
13. Drizzle the remaining dressing around the salad, and serve.

wheatberries, salt, rhubarb, sweet wine, honey, cinnamon, cloves, orange zest, extravirgin olive oil, freshly ground pepper, mint, walnuts, mixed greens

Taken from cooking.nytimes.com/recipes/5125 (may not work)