Wheat Berry and Fava Bean Salad

In a medium saucepan heat 2 teaspoons of the oil over medium heat. Add onion and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally. Add stock and wheat berries. Bring to boiling; reduce heat. Simmer, covered, 1 hour or until wheat berries are tender. Drain and cool.

Meanwhile, if using fresh fava beans, remove beans from pods. In a medium saucepan bring the water and 1/8 teaspoon of the salt to boiling. Add shelled beans; boil 30 seconds to loosen outer skins. Using a slotted spoon, immediately transfer beans to ice water to cool, reserving boiling salted water in saucepan. Drain beans; peel off and discard outer skins. (If using edamame, cook in the boiling salted water according to package directions and cool in ice water.)

Add asparagus to the reserved boiling salted water. Boil 3 to 5 minutes or until crisp-tender; drain and cool.

For dressing, whisk together the red wine vinegar, mustard and pepper and the remaining 4 teaspoons oil and 1/8 teaspoon salt.

To serve, combine wheat berry mixture, fava beans, asparagus, blueberries and mint. Drizzle with dressing; toss to coat. Serve immediately or cover and chill up to 24 hours.