Wheat Berry Salad with Blueberries and Goat Cheese
Hearty wheat berries meet sweet blueberries and sharp endive in a bright vinaigrette
Why This Recipe Works
Wheat berries provide a satisfying, chewy base that stands up well to the bright acidity of champagne vinegar. Tossing the grains with the dressing while they are still warm ensures they absorb the vinaigrette deeply rather than just being coated by it.
Instructions
Bring a large pot of salted water to a boil over high heat. Add the wheat berries, reduce the heat to medium-low, and simmer until they are tender but still have a pleasant chew, 45 to 60 minutes.
Drain the wheat berries well in a fine-mesh strainer and let them sit for 5 minutes to allow excess moisture to steam off.
Whisk the champagne vinegar, honey, and mustard together in a large bowl. Slowly stream in the olive oil while whisking constantly until the dressing is smooth and emulsified.
Add the warm wheat berries to the bowl with the vinaigrette and toss to coat thoroughly so the grains absorb the flavor as they cool.
Fold in the blueberries, endive, pecans, and chives gently to avoid bursting the berries. Season with salt and pepper to taste.
Transfer the salad to a platter and sprinkle the goat cheese over the top. Serve at room temperature while the endive is still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The wheat berries can be cooked 1-2 days ahead and stored in the refrigerator. The vinaigrette can also be made 2-3 days in advance.
What substitutions can I make?
- champagne vinegar: white wine vinegar
