Rye Berry Salad

SALAD

2 apples and 2 pears (cubed medium small)

1 cup RYE BERRIES

2 tbsp olive oil

1 cup yellow onion (chopped)

4 ounces pork belly or prosciutto (chopped)

1 tbsp finely chopped garlic

2-3 stalks celery (chopped)

2/3 cup toasted pecans

1/2 cup GOLDEN FLAX (toasted until popping)

2 tbsp fresh flat leaf parsley

2 tbsp fresh tarragon

kosher flake salt and black pepper to taste

Vinaigrette Dressing

3 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

pinch kosher flake salt and black pepper to taste

Place rye berries in a small saucepan and add 3 cups of cold water. Bring to boil over high heat,  reduce to low and maintain a simmer. Cook covered until the berries are tender, 45-55 minutes. Drain and transfer to a bowl.

Add vinegar and seasonings to small mixing bowl and combine. Slowly add olive oil while vigorously mixing to avoid breaking, set aside. Toast pecans and flax, then set aside.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and prosciutto. Cook, stirring frequently, until the onion is soft and the prosciutto browns lightly, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 minute.   

Transfer the contents of the skillet to the bowl with the rye berries. Stir in the apples, pears, celery, pecans, flax, parsley, and tarragon. Serve warm, at room temperature, or cold. The salad can be refrigerated, covered for up to 3 days.