1 ½ cups Bluebird whole grain einkorn berries (3 cups cooked)
Pinch of red pepper flakes
Fresh thyme, optional
3 cups brussels sprouts, trimmed and thinly sliced
2 cups torn radicchio or arugula
1 apple, chopped
¼-½ cup crumbled blue cheese (we like Cascadia Creamery!)
½ cup toasted walnuts
½ shallot, thinly sliced
Orange Shallot Vinaigrette
⅓ cup freshly squeezed orange juice
Zest of an orange
3 cups olive oil
½ shallot finely chopped ~ ¼ cup
1 tablespoon honey
Toast einkorn berries in a medium hot skillet for about 3-5 minutes until wonderfully nutty smelling. Add to pot with 2 cups of water with the red pepper flakes, salt, black pepper, garlic, and thyme and cook for 20-25 minutes. Let stand for 5 minutes and strain off excess liquid.
Meanwhile, add a glug of olive oil to a medium hot pan. Cook brussel sprouts for about 5 minutes to soften and give a nice color. Set aside.
Make dressing by combining all ingredients and whisking together. Add more acid or salt if needed. Get that zing!
Combine cooked einkorn, brussels sprouts, arugula or radicchio, chopped apple, half of walnuts and blue cheese. Toss together with a half cup of the dressing. Sprinkle with remaining walnuts and blue cheese and finish with flakey salt.
This recipe makes a generous batch of vinaigrette. Keep the leftover dressing in your fridge for up to one week and drizzle on all your favorite grains and veggies!