I’m working at the ice cream shop today, then we’re going to an Optimist Banquet tonight. Long Day! Please pray for those in Irma’s path. My nephew and his family live in Miami Beach. I pray that they are safe. I hope to see you all tomorrow.
Wheat Berry Salad with Blueberries and Goat Cheese
This wheat berry salad with blueberries and goat cheese is dressed in a champagne vinaigrette and makes for a hearty summer salad.
Yield: 4-6 servings
Ingredients
· 1-1/2 cups wheat berries
· salt and black pepper
· 2 Tbsp. champagne vinegar
· 1 shallot, minced
· 1 Tbsp. minced fresh chives
· 1 tsp. Dijon mustard
· 6 Tbsp. extra virgin olive oil
· 2 heads Belgian endive, halved, cored, and sliced crosswise 1/4-inch thick
· 1-1/2 cups blueberries
· 3/4 cup pecans, toasted and coarsely chopped
· 4 oz goat cheese, crumbled
Instructions
Bring 4 quarts water to a boil in a large pot. Add the wheat berries and 1/4 tsp salt. Partially cover and cook, stirring often, until wheat berries are tender but still chewy, about 50-70 minutes. Drain and rinse under cold water. Drain well.
In a small bowl, whisk together the vinegar, shallot, chives, mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle in the oil, whisking constantly.
1. Toss dressing in a large bowl with the wheat berries, endive, blueberries, and pecans. Season to taste with salt and black pepper. Sprinkle with goat cheese and serve.
Notes
Recipe from The Complete Vegetarian Cookbook
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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