Shaved Brussels Sprouts Salad With Roasted Mushrooms & Wheat Berries

Serves 4 to 6

This winter salad is inspired by a recipe in Yotam Ottolenghi and Ramael Scully’s cookbook, “Nopi” (Ten Speed, $40). Rather than use vinegar, verjus — the pressed juice of unripened grapes — lends the vinaigrette a mellow and tangy complexity.

½ cup wheat berries Kosher salt as needed 8 ounces mushrooms, such as oyster, trumpet or pioppini (or a mix), cleaned, trimmed and cut into bite-size pieces ½ cup sliced shallots Olive oil as needed Freshly ground black pepper to taste ¾ cup verjus

2 teaspoons maple syrup 1 teaspoon whole grain mustard 10 ounces Brussels sprouts, trimmed and thinly sliced Chopped parsley, to garnish 3 hard-boiled eggs, peeled and cut into quarters, to garnish Shaved aged sheep’s milk cheese, such as Pecorino Romano, to garnish

Instructions:

Preheat the oven to 375 degrees. Over medium heat, toast the wheat berries in medium saucepan until they smell nutty, about 4 minutes. Add 1½ cups of water and a pinch of salt. Increase heat to medium-high, bring to a boil, then reduce heat to medium-low, cover and simmer until tender, 35 to 40 minutes. If there’s any water remaining in the pan, drain and let cool.

Toss the mushrooms and shallots with 2 tablespoons olive oil and season with salt and pepper. Spread evenly on a parchment-lined baking sheet and cook until the mushrooms are golden and the shallots are soft, about 20 minutes. Let cool slightly.

Place the verjus in a small saucepan over medium heat and cook until reduced to about 2 tablespoons, about 15 minutes. Place in a large mixing bowl and let cool. Whisk in maple syrup, mustard and 3 tablespoons olive oil. Season with salt and pepper. Add the Brussels sprouts, mushrooms, wheat berries and parsley, and toss to combine. Let sit for about 20 minutes before serving. Taste and adjust seasoning. Garnish with the eggs and cheese.