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Place the wheat berries in a large pot and cover with water, swirl around and pour off the water. Repeat this process to double rinse the berries. Add the teaspoon of salt and seven cups cool water to the pan. Bring to a boil, reduce heat, cover and cook for about one hour. The berries should be chewy but not hard. Drain them in a colander then put them into a large bowl and allow the berries to cool. Once cooled, stir in the celery, green onions, trail mix, dried fruit, parsley, and chicken. In a small bowl add the Dijon mustard, honey, zest, juice, vinegar, and olive oil. Whisk until emulsified. Stir in the chopped shallot and season with salt and pepper. Pour the dressing over the salad and stir with a spatula to coat. Top with crumbled goat cheese.
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Fresh tangy goat cheese — salads, crostini, pasta, beet pairing
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Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Fresh tangy goat cheese — salads, crostini, pasta, beet pairing
Authentic Greek feta — horiatiki salad, spanakopita, baked
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar