Wheat Berry Salad with Green Beans and Chèvre

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  • 3 tablespoons lemon juice
  • 2 tablespoons white wine or champagne vinegar
  • 1 tablespoon Dijon mustard
  • 6 to 8 tablespoons olive oil
  • 1 tablespoon chopped fresh marjoram
  • 1 teaspoon lemon zest
  • Salt and pepper, to taste
  • 1 pound green beans, trimmed and cut into 1/2-inch pieces
  • 2 cups cooked wheat berries (see note)
  • 1/4 red onion, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 4 ounces crumbled chèvre cheese


In a bowl, mix together lemon juice, wine and mustard. Slowly drizzle in oil, while whisking, to create an emulsified vinaigrette. Stir in marjoram and lemon zest; season to taste with salt and pepper.

Blanch green beans in a large pot of salted, boiling water for 3 minutes. Drain and cool.

In a large bowl, toss together green beans, wheat berries, onions, tomatoes and vinaigrette. Sprinkle with cheese before serving.

Special notes:

To cook wheat berries from scratch, bring 1 cup berries, 3 cups water and a pinch of salt to a boil. Reduce heat, cover and simmer until tender, 50 to 60 minutes. Or, speed things up with pre-cooked, frozen wheat berries.

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