Ingredients

• 1-1/2 cup Hard Red Spring Wheat Berries or White Wheat Berries
• 1 quart Chicken Stock low sodium
• 1/2 cup Slivered Almonds
• 2 Tbsp Tarragon minced
• 2 Tbsp Basil minced
• 1 cup Strawberries washed and cut into quarters
• 4 Rhubarb Stalks chopped into 1/2 inch wide pieces
• 2 Tbsp Honey
• 1 cup Microgreens or Watercress
• 1 cup Queso Fresco crumbled
• Salt to taste

• 1 Tbsp Honey
• 3 Tbsp Olive Oil
• 1 tsp Sherry Vinegar
• 1 tsp Shallot minced
• Salt pinch

Instructions

1. Preheat your oven to 400° Fahrenheit.
2. In a bowl, toss together the rhubarb and honey along with a sprinkle of salt. Use your hands to ensure honey is covering the rhubarb pieces then dump the pieces onto a parchment lined baking sheet- make sure the pieces aren’t clustered together so they can properly roast.
3. On another baking sheet, spread out your slivered almonds and place both sheet trays in the preheated oven for 5-10 minutes. Both of these items can burn easily so its best to stay close while they roast and check intermittently. Take the almonds out when they have begun to turn golden and the rhubarb when the honey begins to brown around the rhubarb on the parchment.
4. In a stockpot, combine the chicken stock and wheat berries. Bring the stock to a boil and reduce to a simmer. Let the berries cook this way until they are tender but still chewy- this will take anywhere from 45-75 minutes. You want to make sure the wheat berries always have stock circulating around- similar to how you would cook noodles.
5. Once the wheat berries are soft, remove from the heat and strain. Once strained, spread the berries on a sheet pan to cool- this will stop the cooking process and keep the wheat berries from over cooking.
6. In a small bowl, combine all the ingredients for the dressing and whisk together. Let the dressing sit for 5 minutes before adding to the salad- this allows the shallot to infuse into the liquid.
7. In a large bowl, combine together your herbs, microgreens, wheat berries, almonds, rhubarb, Queso Fresco and strawberries. Lastly, use all your dressing in the salad, toss together with your hands to ensure the dressing is completely dispersed and check your salt levels, adding more as needed.