• Cranberry Bean and Wheat Berry Salad



    Yield: 6 portions

    • Ingredients
    • White wine vinegar
      ¼ cup
    • Dijon mustard
      1 Tbsp.
    • Shallots, minced
      1 Tbsp.
    • Salt
      as needed
    • Ground black pepper
      as needed
    • Extra-virgin olive oil
      2/3 cup
    • Tarragon, minced
      2 Tbsp.
    • Mint, minced
      2 tsp.
    • Beets, roasted, peeled, diced
      1 lb.

    • Ingredients
    • Cranberry beans, cooked
      2 cups
    • Wheat berries, cooked
      1 cup
    • Cucumbers, diced
      1 lb.

    • Ingredients
    • Asiago cheese, shaved
      ¼ lb.
    • Pistachios, toasted, chopped
      ½ cup
    • Tarragon leaves
      ½ cup


    1. For the dressing, in a medium mixing bowl, combine the vinegar, mustard and shallots. Season with salt and pepper to taste.
    2. Whisking constantly, drizzle the olive oil into the vinegar mixture to create an emulsion. Add the tarragon and mint.
    3. Toss the beets with ¼ of the vinaigrette and season with salt and pepper and set aside.
    4. Combine the beans, wheat berries and cucumbers in a large bowl. Toss to combine with the remaining vinaigrette, and season with salt and pepper to taste.
    5. Just before serving, gently combine the bean and wheat berry salad with the beets.
    6. Sprinkle the plated salad with asiago cheese, pistachios, and tarragon and serve.