Spelt Wheat, Pear, and Watercress Salad

1. 1

   Bring a generously salted medium saucepan of water to a boil.

2. 2

   Add the spelt and return to a boil, adjust the heat to maintain a simmer, cover, and cook until the berries are tender but not mushy 15 to 20 minutes.

3. 3

   Drain and set aside.

4. 4

   Put the lemon juice in medium bowl.

5. 5

   Thinly slice both the pears, and fennel lengthwise, with a mandoline into the bowl.

6. 6

   Toss with the lemon juice.

7. 7

   Add the spelt berries, watercress, and olive oil and toss to dress evenly.

8. 8

   Season with salt and pepper.

9. 9

   Divide salad among 4 plates and, using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate.

10. 10

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.