Wheat Berry Salad with Goat Cheese and Golden Raisins

This great little main dish salad came from the "Vegetarian Times" website.
I followed the recipe exactly, serving it on a bed of arugula grown right here in Chelsea!
Cut up some cantaloupe wedges to put on the side and this will make a meal.
This recipe will make 2 dinner sized portions with plenty of salad left over for lunch!


Wheat Berry Salad with Goat Cheese and Golden Raisins


1 cup wheat berries
2 15-oz. cans chickpeas, rinsed and drained
2 small bulbs fennel, chopped (about 1 1/2 cups)
1/2 cup golden raisins
4 green onions, trimmed and thinly sliced (about 1/2 cup)
16 pitted large green olives, coarsely chopped
1 5-oz. bag arugula or baby spinach (about 6 cups)
3 oz. aged goat cheese, crumbled (about 3/4 cup)
1/4 cup shelled pistachio nuts, coarsely chopped

Honey-Balsamic Dressing
3 1/2 Tbs. balsamic vinegar
3 1/2 Tbs. honey



Directions

To make Wheat Berry Salad: Bring 4 cups water to a boil in saucepan. Add wheat berries, reduce heat to low, and simmer, partially covered, 1 hour, or until grains are tender, adding more water as necessary. Cool in covered pan, then drain if necessary.
Toss together wheat berries, chickpeas, fennel, raisins, green onions and olives. Refrigerate up to 3 days.
To make Honey-Balsamic Dressing: Place balsamic vinegar and honey in small plastic container with lid, cover, and shake to combine.
To serve: Toss arugula with 3 Tbs. Honey-Balsamic Dressing in bowl. Toss wheat berry mixture with goat cheese, pistachios and remaining dressing. Place a bed of arugula on each plate. Top with Wheat Berry Salad, and serve.