Vinaigrette

½ cup shallots, finely diced and rinsed in water
½ cup red wine vinegar
1½ cups olive oil
salt and pepper to taste

Combine all of the ingredients and season to taste.

Spelt Berry Salad

3 cups spelt berries 
2 Bay leaves
7 sprigs thyme
3 cloves of garlic
3 teaspoons black pepper
3 teaspoons salt
½ cup red wine vinegar

Top with your choice of greens, cheese and herbs based on what is in season. Soak the spelt berries over night in cold water. In the morning, drain and rinse before putting them in a large pot with the bay leaves, thyme, black pepper, garlic and red wine vinegar. Add water to cover three inches above the ingredients and bring to a boil. Reduce to a simmer and cook for 45 minutes, then add salt and continue to cook until the spelt is tender to bite. Drain and transfer to a mixing bowl, add vinaigrette while it is hot to allow the vinaigrette to soak in. Reserve.

Once the spelt has been made this is now the base to this versatile salad. Top with roasted heirloom carrots, pumpkin seeds, feta, arugula and chives with a lemon & olive oil dressing in fall and winter. In spring, alter the salad’s toppings to reflect the season — pea shoots, fresh peas, mint, basil, feta and spring greens and a lemon and olive oil (1 part lemon juice to 2 parts olive oil to coat the greens) dressing.