Wheatberry, Yellow Squash, and Cantaloupe Salad

Wheatberry, Yellow Squash, and Cantaloupe Salad

• 2 cups wheatberries
• 2-2 ½ cups watercress
• 3-4 yellow squash
• 2-3 cups cantaloupe, seeded
• ¼ cup fresh lemon juice
• ¼ cup walnut oil
• 2 tsp. spicy mustard
• 2 garlic cloves, crushed
• salt and fresh ground pepper to taste
• crushed mint

Soak wheatberries overnight in water that is at least 2″ above the level of the berries. Drain well. Line a large bowl with watercress and place the wheatberries in the middle, forming a large mound. Grate the unpeeled squash over the berries. With a melon baller, scoop out the cantaloupe and drop the balls around the edge of the mound.
Whisk together the lemon juice, walnut oil, and mustard. Stir in garlic that has been forced through a press. Add salt and pepper. Pour over the contents of the bowl. Add a sprig or two of crushed mint to the top of the mound. Serve cold or at room temperature.
Yield: 8 servings