It wasn’t that I was feeling blue this time.
More like purple.
Purple with a bit of sweet, creamy crunch.
This salad says it all.
It’s sautéed wheat berries, and it’s fresh full of berries and the velvety deliciousness of a berry infused stilton cheese. Tossed with elegant baby spinach leaves, a touch of salt and pepper, I felt just like royal purple with every bite.
Very Berry Salad
1 Tbs. Kerrygold butter
1/2 cup whole wheat berries
1 1/2 cups filtered water
6 oz. fresh blueberries
3 oz. blueberry stilton, crumbled
2 cups fresh baby spinach leaves
sea salt and pepper
extra virgin olive oil
1/2 lb. boneless skinless chicken breast, cooked and shredded (optional)
Heat the butter in a heavy saucepan over medium heat. Sauté the wheat berries in the butter until golden and exhibiting a nutty aroma. Add the water and bring to a rolling boil.
Reduce heat to a simmer. Cover and cook for about 40 minutes, until soft, but still crunchy, and until all the liquid has absorbed.
Allow the wheat berries to cool to room temperature.
Toss with remaining ingredients, drizzling with extra virgin olive oil and adding chicken, if desired.