Freekeh Salad with Blackberries and Pistachios

for the blackberry vinaigrette:
1/3 cup blackberries
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons water
1 teaspoon dijon mustard
1 small clove garlic minced
1/2 teaspoon honey
1/8 teaspoon salt

for the salad:
1 cup cooked freekeh*
1 tablespoon salt
1 cup blackberries
1/2 bulb fennel
4 cups mixed salad greens
1/4 cup chopped pistachios

1/3 cup of freekeh is needed for 1 cup of cooked

For the vinaigrette:
Combine all the ingredients in a blender and puree until smooth. Taste and adjust seasoning if needed. The flavors should be a nice balance of salty and sweet, feel free to adjust the amount of vinegar or honey. You may need to add a little bit more water if the dressing is too thick.

For the salad:

Prepare the freekeh by bringing 5 cups of cold water and the tablespoon of salt to a boil and cook uncovered until the freekeh is tender but still retains some bite, about 45 mintutes. Drain the freekeh and toss with 2 tablespoons of the dressing and set aside to let the flavors develop while you finish the salad. Thinly slice the fennel with a mandoline reserving the fronds for garnish. To serve gently toss the greens, fennel and blackberries with the freekeh adding a little extra dressing to lightly coat everything, sprinkle with the pistachios and fennel fronds and serve.