Warm Wheat Berry Salad with Rosemary Mushrooms, Caramelized Pear and Hazelnuts with Sherry Vinaigrette

Instructions

1. 1

   1. Preheat the oven to 180 °C / 350 °F. Spread the hazelnuts on a small tray and toast for 8 to 10 minutes, until fragrant. Let them cool, then roughly chop them.

2. 2

   2. Meanwhile, make the vinaigrette by combining the shallot, sherry vinegar, Dijon mustard, honey, 30 ml (2 tbsp) olive oil, 1/2 teaspoon salt, and black pepper in a bowl. Whisk until emulsified and set aside.

3. 3

   3. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sauté the mushrooms with the rosemary and 1/4 teaspoon salt for 6 to 8 minutes, until browned and their moisture has released and evaporated. Remove from the heat.

4. 4

   4. In the same skillet, reduce to medium heat and add the butter. Add the pear wedges and cook for 2 to 3 minutes per side, until lightly caramelized and tender but still holding their shape.

5. 5

   5. Place the cooked wheat berries in a large bowl. Add the warm mushrooms and half of the vinaigrette, then toss so the grains absorb the dressing. Adjust with a little more salt if needed.

6. 6

   6. Add the mixed greens and toss gently so they wilt slightly from the warmth of the wheat berries and mushrooms.

7. 7

   7. Transfer the salad to a platter or divide among plates. Top with the caramelized pear, toasted hazelnuts, and shaved Manchego cheese.

8. 8

   8. Finish with the remaining vinaigrette and serve immediately while warm.