Source: Lauren Kiino, Il Cane Rosso

This recipe was demonstrated at CUESA's Market to Table program on April 3, 2010.

Serves 4-6

INGREDIENTS

Vinaigrette
1 teaspoon minced shallots
4 tablespoons red wine vinegar
¼ cup extra virgin olive oil
Salt and pepper, to taste

Salad
1 cup wheat berries (or substitute farro)
2 tablespoons minced red onion
8 whole baby artichokes, blanched, cooled and cut into eighths
4 tablespoons picked mint leaves (or 2 tablespoons mint and 2 tablespoons nepitella)
2 ounces crumbled sheep’s milk feta cheese
2 cups wild arugula leaves, washed and dried
Salt and pepper, to taste

PREPARATION

1. Whisk first three ingredients together.  Season with salt and pepper.
   
   
2. Put the wheat berries in a pot with water to cover by at least an inch. Bring to a boil and cook until the grains are tender, about 40 minutes. Check periodically to make sure the water hasn't boiled off; add more water as needed.
   
   
3. Toss wheat berries, red onion, artichokes and vinaigrette.  Season with salt and pepper.
   
   
4. Fold in mint and arugula; garnish with crumbled feta.

Photo by Barry Jan.