Radicchio, wheat berry, dried cherry and pecan salad

1 cup wheat berries

½ teaspoon table salt, plus salt for cooking wheat berries

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 small shallot, minced

½ teaspoon pepper 

1 cup chopped Chioggia radicchio 

1 cup loosely packed fresh parsley leaves 

½ cup pecans, toasted and chopped coarse, divided

¼ cup dried cherries 

1 ounce blue cheese, crumbled

INSTRUCTIONS

Bring 2 quarts water to boil in large saucepan. Stir in wheat berries and 2 teaspoons salt. Return to boil; reduce heat; and simmer until tender, 1 hour to 1 hour 20 minutes. Drain well. Spread on rimmed baking sheet and let cool for at least 15 minutes (Wheat berries can be refrigerated in airtight container for up to 2 days).

Whisk oil, vinegar, shallot, pepper, and salt together in large bowl. Add wheat berries, radicchio, parsley, half of pecans, and cherries to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving bowl and sprinkle with blue cheese and remaining pecans. Serve.