Summer Salad

1 cup uncooked wholegrain freekeh
3 cups water
3 cloves garlic

Bring to a boil and simmer for approximately 40-45 minutes. Yields 3 cups.

3 cups cooked freekeh
1 bunch pencil asparagus chopped
3 fresh *roasted beets* diced
1 portobello mushroom chopped
¼ cup chopped walnuts
3 T. of goat cheese

½ cup walnut oil
3 T. white wine vinegar
1 T. Dijon mustard
1 T. fresh squeezed lemon juice
1 clove garlic

For the salad:

Mix all together except goat cheese.
*roasted beets*: Put whole beet (with skin on) in oven for 1 hour - 375 degrees. Peel beets and dice into small pieces. If preferred, you can boil the beets.

For the salad:

Blend or wisk together. Pour dressing over salad and add in goat cheese. Salt & pepper to taste.