Wheatberry Salad With Rhubarb-Mint Dressing

1 cup wheatberries
Salt
About 1 pound rhubarb, cleaned, trimmed, peeled if necessary, and diced, about 1 3/4 cups
1 cup sauterne or other sweet wine
1 tablespoon honey
½ teaspoon cinnamon
2 cloves
1 teaspoon grated orange zest
5 tablespoons extra-virgin olive oil
Freshly ground pepper
2 tablespoons chopped mint
½ cup chopped walnuts
4 to 5 cups mixed greens (mesclun)

Nutritional Information
- Nutritional analysis per serving (6 servings)
  324 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 31 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 5 grams protein; 32 milligrams sodium

6 servings

Simmer the wheatberries and 2 teaspoons of salt in water to cover for 1 1/4 hours, or until the wheatberries are tender but not mushy. Cool.
In a small, nonreactive sauce pot, combine 1 cup rhubarb with the wine, honey, cinnamon, cloves and orange zest. Bring to a boil, turn heat to low, and cook for about 15 minutes, or until the rhubarb is soft.
Drain, reserving liquid; return the liquid to the pan, and bring it to a boil. Add the remaining uncooked rhubarb, and cook for 3 to 5 minutes, or just until tender. Drain, reserving liquid again.
Remove the cloves from the first batch of cooked rhubarb, and place it in a blender along with the reserved liquid. Turn the blender to medium, and add the oil slowly; blend until smooth. Season with salt and pepper, and stir in the mint.
Place the wheatberries in a bowl, along with the remaining rhubarb, walnuts, 4 tablespoons of the dressing, and some salt and pepper. Divide among six plates; toss the mesclun with 3 tablespoons of the dressing, and place portions of it on the wheatberries. Drizzle the remaining dressing around the salad, and serve.