Prep Time: 50 min.
Bring emmer berries and water to a boil in a large pot, and then reduce heat. Simmer berries until tender, about 45 minutes. Drain through a colander and set aside.
While berries are simmering, heat oil in a medium skillet over medium high heat. When oil is hot, add sliced shallots. Cook and stir until golden brown, about 6 minutes. remove the skillet from the heat and pull shallots out with a fork or tongs, allow to dry on a few paper towels. Allow oil to cool for at least 5 minutes. Whisk together vinegar, mustard, and shallots in a small bowl. Slowly stir a tablespoon of the oil the shallots were fried in, then add salt and pepper to taste.Toss salad mix with half the shallot vinaigrette, and the warm emmer berries with the other half. create a bed of dressed greens, then top with about a cup of dressed grains. Sprinkle with crispy shallots. If you’re looking for an extra hearty meal, top the salad with a poached egg.