1 pound wheat berries, cooked*
3/4 cup golden raisins
1/2 cup whiskey
1 tablespoon natural cane sugar (or brown sugar)
5 ounces goat cheese
1 1/2 teaspoon adobo sauce (from a can of chipotle peppers)
1/3 cup olive oil
1 tablespoon lemon juice
zest of one lemon
fine grain sea salt
1 cup pinenuts, toasted
3 big handfuls of lettuce, spinach, or arugula
scant 1 tablespoon fresh oregano leaves (or other chopped herbs)
Cook the wheat berries and set aside.
Place the raisins in a small bowl, add the whiskey and sugar, and let soak for a couple hours (or overnight). When the raisins are done soaking, drain off (and save) the leftover whiskey. You'll use it in the dressing.
Mash the goat cheese with the adobo sauce until it is well incorporated and set aside.
Make the dressing by whisking the olive oil, lemon juice and zest, 3 tablespoons of the whiskey (leftover from soaking the raisins), and a couple pinches of salt. Whisk well and set aside.
Just before serving, in a large bowl, gently toss the wheat berries, raisins, pine nuts, lettuce and a few more pinches of salt. Sprinkle with goat cheese and oregano, toss once or twice and serve.
Makes a party or potluck-sized salad.
*To cook wheat berries: Combine the pound of wheat berries with about 8 1/2 cups of water and 1 tablespoon of salt in a large saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy (and a few of the berries split open), about an hour or so. The berries will stay al dente, and the only way to be sure they're done is to taste a few. Drain and set aside.
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