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1. Bring wheat berries, salt, and 4 cups water to
a boil in a saucepan. Cover, reduce heat to low,
and simmer 1 hour.
2. Meanwhile, cook peas in boiling salted water to
cover 2 minutes or until crisp-tender; drain.
Plunge into ice water; drain and pat dry. Slice in
half. Drain wheat berries; rinse under cold water
until cool.
3. Toss together kale, wheat berries, and 1/4 cup
vinaigrette in a large bowl. Let stand 30 minutes.
Stir in blueberries, pecans, and sugar snap peas.
Add salt and pepper. Sprinkle with cheese. Serve
with remaining vinaigrette.
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