*****WHEATBERRY SALAD/BRIE (12/56)

This final revision involved Honey Dijon
salad dressing (no calories, no sugar,
no fat), excellent recovery with some cracked
pepper on top of it.  ALSO, I warmed the wheatberries
and the brie before serving MUCH MUCH BETTER,
I will definitely try this again with these revisions.

RECIPE 12/56  WHEATBERRY SALAD WITH SEARED BRIE

I am not a fan of this recipe
I might tried a few other
spices with it besides the
habanero sauce.  Eating
with dignity at work

INGREDIENTS
SALAD
1 1/2 cups uncooked hard red wheatberries
8 cups fresh arugula
8 ounces fresh strawberries quartered
4 green onion with tops, thinly sliced
1 log Brie cheese (I would prefer a mozarella here)
2 Tbsp all-purpose flour
1 large Granny Smith apple, diced
1/2 cup pecans, toasted and coarsely chopped

VINAIGRETTE
3/4 cup Raspberry habanero Sauce (no thanks, dijon would have been better)
3 Tbsp white balsamic vinegar
1 Tbsp canola oil

DIRECTIONS
PREP TIME 25 MINUTES  TOTAL TIME 40 MINUTES  YIELD 6 SERVINGS  CALORIES 460

1.  Bring wheatberries and 4 cups water to a boil.  Reduce heat to medium-low cook, covered 25 to 30 minutes or until tender.   Remove from heat; drain and rinse wheatberries under cold running water.

2  Combine vinaigrette ingredients; whisk until well blended.   Reserve 1/4 cup for later use.   Combine wheatberries, arugula, strawberries and green onions bowl.  Add remaining vinaigrette; toss to coat.

3.  Slice Brie log crosswise in 18 rounds. Place flour into tray.  Lightly dredge Brie rounds in flour.   Spray skillet (not stainless) with canola oil;  heat over medium high heat 1 to 3 minutes or until shimmering.   Cook Brie rounds 45 to 60 seconds per side or until golden brown. Do not overcook.

also ate with the corn chowder,
ok but not great

4.  To serve, divide wheatberry mixture among serving plates; top with apple and Brie rounds.  Drizzle with reserved vinaigrette and sprinkle with pecans,   Serve immediately.