Pear Walnut Wheat Berry Salad

Ingredients

• 0.5 cup canola oil 
• 2 teaspoons dijon mustard 
• 0.5 cup cranberries dried
• 0.5 cup gorgonzola cheese crumbled
• 3  green onions chopped
• 0.3 teaspoon ground pepper black
• 0.3 teaspoon oregano dried
• 1  pears diced firm cored
• 0.5 cup raspberry preserves 
• 0.5 cup walnuts chopped
• 7 cups water 
• 2 cups wheat berries 
• 0.5 cup raspberry wine vinegar 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk

Directions

1. Bring water and wheat berries to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the wheat berries are tender, 45 minutes to 1 hour.
2. Drain any excess water and cool.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Spread walnuts onto a baking sheet.
5. Bake walnuts in the preheated oven until toasted and fragrant, 5 to 10 minutes.
6. Remove pan from oven and cool.
7. Whisk canola oil, raspberry wine vinegar, raspberry preserves, mustard, oregano, and black pepper together in a bowl until vinaigrette is smooth. Measure 1/2 cup vinaigrette and store remaining vinaigrette in an airtight container in the refrigerator for another use.
8. Combine wheat berries, walnuts, pear, Gorgonzola cheese, cranberries, and green onions in a large bowl.
9. Drizzle 1/2 cup vinaigrette over wheat berries mixture; toss to coat. Refrigerate for flavors to blend, about 30 minutes.