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Bring salted (you should be able to taste the salt) water to a boil, and cook the wheatberries till tender but not mushy. (Mine took about an hour.) Drain and cover to keep warm. While the wheatberries are cooking, heat the oil in a small skillet over med-high heat and saute the onions with a pinch of salt till they are soft and translucent. Stir in the apples and ginger and continue to saute, stirring, till the apples are soft. The onions may be golden and starting to brown. Stir in vinegar and red pepper flakes (if using) and deglaze pan, scraping up any browned bits. Reduce the heat to very low, and cover, stirring occasionally, till onions and apples are very soft and starting to melt together. Let them cook until the wheatberries are done--the apples and onions will melt together into a thick warm compote. Also while the wheatberries and dressing are cooking, prepare the ingredients for the salad, listed below: Stir apple-onion mixture into wheatberries till well blended. Add 1 TB olive oil and mix together. Taste. You may need more olive oil, or if you're like me, you will prefer it on the tart side. Stir in fennel, apple, arugula and scallions. Taste and adjust seasoning to your preference. Toss walnuts into salad and serve immediately. The salad is best when slightly warm or room temperature.
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Walnut halves — baking, Georgian satsivi, muhammara, salads
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Peel, core, and spiral-slice apples in seconds — pie prep