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 big stalks)
FOR THE VINAIGRETTE
¼ cup (60 ml) champagne vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
½ cup (120 ml) additional-virgin olive oil
2 tablespoons lemon juice
¼ cup (13 g) finely chopped contemporary mint
¼ cup (13 g) finely chopped fresh new 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 inexperienced stems
5 ounces (140 g) Humboldt Fog or other moderate goat cheese
Make the pickled rhubarb: Position the cider vinegar, sugar, salt, and 1 cup (240 ml) drinking water in a medium saucepan. Carry to a boil more than medium-superior heat, stirring right up until the sugar dissolves. Area the rhubarb in a nonreactive bowl. Slowly but surely pour the very hot liquid above the rhubarb and neat to room temperature. Refrigerate until completely ready to use.
Make the vinaigrette: Whisk alongside one another the champagne vinegar, honey, mustard, oil, and lemon juice right up until perfectly mixed. Stir in the mint, parsley, and shallot. Season 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 fragrant, about 10 minutes. In a medium saucepan, provide 3 cups (720 ml) of greatly salted drinking water to a boil. Incorporate the wheatberries and carefully simmer, included, until eventually tender but chewy, 45 to 60 minutes. Transfer to a massive mixing bowl and awesome to area temperature. The moment the wheatberries have
cooled, frivolously drizzle them with a compact total of the vinaigrette, reserving the remainder. Stored in an airtight container and refrigerated, the wheatberries can be designed and pre-dressed up to 1 7 days in progress.
When the wheatberries are cooking, prep the remaining components: 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 before serving, drain the rhubarb. Spoon the wheatberries into a big bowl and prime with the rhubarb and vegetables. Pour in about 50 percent of the remaining vinaigrette and toss right up until all the elements are evenly coated, adding additional vinaigrette if vital. Best with crumbled cheese.