-
1
Preheat oven to 325 degrees.
-
2
Place walnuts on a baking sheet, and toast in the oven 10 minutes.
-
3
Remove from oven, and let cool.
-
4
In a food processor, process 1/2 cup of the walnuts 10 seconds, until finely chopped.
-
5
Remove to a bowl, and set aside.
-
6
Place the remaining walnuts, basil leaves, Parmesan cheese and 2 tablespoons olive oil in the food processor.
-
7
Process 15 seconds.
-
8
Scrape down sides of bowl, and process 15 seconds more.
-
9
Add 4 tablespoons olive oil, red wine vinegar and 1 tablespoon raspberry vinegar, and process 15 seconds.
-
10
Transfer to a bowl, season to taste with salt and pepper, and set aside.
-
11
In a 5-quart saucepan, bring to a boil 2 quarts water seasoned with 2 teaspoons salt.
-
12
Add wheat berries and simmer 1 hour, until they are cooked but still quite crunchy.
-
13
Drain, and transfer to a large bowl.
-
14
Add the currants, 2 tablespoons olive oil and 2 tablespoons raspberry vinegar; stir to combine.
-
15
Season to taste with salt and pepper.
-
16
Let cool 30 minutes, then stir in the reserved chopped walnuts.
-
17
Set aside.
-
18
In a large nonstick saute pan, heat 2 tablespoons olive oil over medium heat.
-
19
Add onions, and season lightly with salt and pepper.
-
20
Cook 30 to 40 minutes, until golden and caramelized, stirring occasionally to prevent onions from sticking to the pan.
-
21
Add 1/2 cup water to the caramelized onions, bring to a boil and then transfer onions and liquid to a large bowl.
-
22
While the onions are cooking, combine lemon juice with 4 cups cold water in a medium bowl.
-
23
Core and quarter the pears.
-
24
Slice each quarter lengthwise into 1/4-inch-thick slices, and place in the lemon water.
-
25
Set aside until onions are done.
-
26
Drain pears in a colander, rinse under cold water and shake dry.
-
27
Add pears to the onions, and stir gently to combine.
-
28
Season to taste with salt.
-
29
Cover with plastic wrap, and set aside for 10 minutes.
-
30
To assemble, place equal amounts of the wheat berry mixture in a ring shape on the outer edges of 4 plates.
-
31
Place equal amounts of arugula inside each ring of wheat berries.
-
32
Dress arugula and wheat berries with 2 tablespoons dressing.
-
33
Place equal amounts of the pear-onion mixture on the arugula, then sprinkle pears and onions with 1 more tablespoon of dressing.
-
34
Serve immediately.
