INGREDIENTS
2
heads Belgian endive
1 1/2 cups
Blueberries
1 tbsp
Chives, fresh
1
Shallot
1 tsp
Dijon mustard
1 1/2 cups
Wheat berries
1
Salt and black pepper
2 tbsp
Champagne vinegar
6 tbsp
Olive oil, extra virgin
3/4 cup
Pecans, toasted and coarsely chopped
4 oz
Goat cheese