Grain Bowl Recipe With Wheatberry, Pickled Rhubarb, and Humboldt Fog | EyeSwoon

Ingredients

• 1 cup (240 ml) cider vinegar
• 1 cup (200 g) sugar
• Pinch kosher salt
• 2 cups (130 g) ½-inch-thick (12-mm-thick) slices rhubarb (about 2 large stalks)
• ¼ cup (60 ml) champagne vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ½ cup (120 ml) extra-virgin olive oil
• 2 tablespoons lemon juice
• ¼ cup (13 g) finely chopped fresh mint
• ¼ cup (13 g) finely chopped fresh parsley
• ½ shallot, finely chopped
• Salt and freshly cracked pepper
• 1 cup (185 g) wheatberries
• ¾ pound (340 g) snap peas, blanched, shocked
• 1 head watercress, stalky ends trimmed (or use purple watercress)
• 3 radishes
• 2 spring onions, bulbs and light green stems
• 5 ounces (140 g) Humboldt Fog or other mild goat cheese