Arugula, Wheatberry, Fennel & Pomegranate Salad
- 1/2 cup wheatberries
- 1 bulb fennel sliced thin
- 1 teaspoon sugar
- Kosher salt and pepper to taste
- 1/2 tablespoon extra virgin olive oil
- Seeds from 1 pomegranates
- 1 box Arugula 5 ounces
- 1 orange juiced
- 2 tablespoons honey
- 3/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
In a small pot, add wheatberries and 1 1/4 cup water. Bring to a boil and the cover and let simmer for 15 minutes.
In the meantime, slice the bulb (the white part) of the fennel. In a saute pan, add olive oil, fennel sugar and a pinch of salt and pepper. Cook on medium-low heat until fennel is slightly browned.
Slice pomegranate in half and using a wooden spoon hit the back of the halved pomegranate above a mixing bowl to help remove the seeds.
Whisk together the orange juice, honey, olive oil, vinegar, salt and pepper in a bowl. Toss the dressing into the arugula. When the wheatberries are done, drain any excess water and top the salad with the wheatberries, fennel, and pomegranates!