Spring Greens with Wheat Berries

Photo: Eva Serrabassa / Istock

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Recipe courtesy of James MacKinnon and Alisa Smith, authors of The 100-Mile Diet: A Year of Local Eating.

SERVINGS
4

INGREDIENTS
1 tablespoon butter
8 mushrooms
1/2 teaspoon salt
1/4 teaspoon dried hot chilies
5 cups spring greens (lettuce, spinach, chard)
1/2 cup spring onions or garlic scapes, sliced
8 radishes, sliced
1/4 cup dried tomatoes, sliced
1 cup cooked wheat berries, chilled
1/2 cup grated Farmer's cheese (or other hard cheese)
1 teaspoon fresh mint, minced
Apple cider vinegar, to taste

PREPARATION
1. Heat butter in a pan and saute the mushrooms until they've released their juices. Season with the salt and chilies and set aside.

2. Layer the remaining ingredients, except for the vinegar, into a large salad bowl.

3. Just before serving, pour the warm mushrooms with their cooking juices over the salad.

4. Dress with the apple cidar vinegar.

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