WARM WHEAT-BERRY SALAD WITH SALMON AND MAPLE SOY VINAIGRETTE

Steps:

• In a bowl, whisk together syrup, soy sauce, lemon juice, and mustard and in a slow stream, add 1/4 cup olive oil until emulsified. In a small saucepan bring water, wheat berries, and salt to a gentle boil. Cook wheat berries, uncovered, adding additional water if necessary to keep wheat berries covered, stirring occasionally, 45 minutes to 1 hour, or until tender. Drain wheat berries in a sieve. In a bowl, stir together wheat berries, 1/4 cup vinaigrette, and scallion. Pat salmon dry and season with salt and pepper. In a large non-stick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and toast pecans with salt and pepper to taste, stirring, until golden brown, about 2 minutes. Transfer pecans with a slotted spoon to a plate and cool. In skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook salmon, flesh sides down, until golden brown, 4 minutes. Turn salmon carefully with a large metal spatula and cook about 4 minutes more or until just cooked through. Transfer salmon with spatula to another plate and brush top with 2 tablespoons vinaigrette. Cut salmon diagonally into 8 pieces. Add remaining vinaigrette to skillet and heat just until warm. In a bowl combine mesclun, salt and pepper to taste, and just enough vinaigrette to coat and toss to combine well. Divide one third wheat berries among 4 plates and top with half of greens and pecans. Layer remaining wheat berries, salmon, greens, and pecans. Drizzle salads with some remaining vinaigrette. Serves 4 as a first course or a light luncheon main course.