SERVES 4 TO 6
FOR THE PICKLED RHUBARB
1 cup (240 ml) cider vinegar
1 cup (200 g) sugar
Pinch kosher salt
2 cups (130 g)
½-inch-thick (12-mm-thick) slices rhubarb (about 2 massive stalks)
FOR THE VINAIGRETTE
¼ cup (60 ml) champagne vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
½ cup (120 ml) further-virgin olive oil
2 tablespoons lemon juice
¼ cup (13 g) finely chopped contemporary mint
¼ cup (13 g) finely chopped contemporary parsley
½ shallot, finely chopped
Salt and freshly cracked pepper
FOR THE WHEATBERRY SALAD
1 cup (185 g) wheatberries
¾ pound (340 g) snap peas, blanched, stunned
1 head watercress, stalky ends trimmed (or use purple watercress)
2 spring onions, bulbs and light green stems
5 ounces (140 g) Humboldt Fog or other moderate goat cheese
Make the pickled rhubarb: Place the cider vinegar, sugar, salt, and 1 cup (240 ml) water in a medium saucepan. Bring to a boil over medium-superior warmth, stirring right until the sugar dissolves. Position the rhubarb in a nonreactive bowl. Slowly and gradually pour the sizzling liquid in excess of the rhubarb and interesting to space temperature. Refrigerate right up until ready to use.
Make the vinaigrette: Whisk collectively the champagne vinegar, honey, mustard, oil, and lemon juice until effectively put together. Stir in the mint, parsley, and shallot. Year with salt and pepper.
Make the wheatberry salad: Preheat the oven to 375ºF (190ºC). Spread the wheatberries evenly on
a baking sheet. Bake till the wheatberries are toasted and aromatic, about 10 minutes. In a medium saucepan, carry 3 cups (720 ml) of closely salted h2o to a boil. Add the wheatberries and carefully simmer, included, until finally tender but chewy, 45 to 60 minutes. Transfer to a big mixing bowl and cool to space temperature. As soon as the wheatberries have
cooled, frivolously drizzle them with a modest total of the vinaigrette, reserving the remainder. Stored in an airtight container and refrigerated, the wheatberries can be produced and pre-dressed up to 1 7 days in progress.
While the wheatberries are cooking, prep the remaining ingredients: Thinly slice the snap peas, rinse and dry the watercress, thinly slice the radishes (ideally on a mandoline) and spring onions, and crumble the cheese.
Just right before serving, drain the rhubarb. Spoon the wheatberries into a major bowl and leading with the rhubarb and vegetables. Pour in about 50 % of the remaining vinaigrette and toss until finally all the elements are evenly coated, including added vinaigrette if required. Prime with crumbled cheese.
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