2 cups hard wheat berries (pearl barley can be substituted)
2 quarts cold water
6 tablespoons freshly squeezed lemon juice (about 2 lemons)
1/4 cup white-wine vinegar
4 teaspoons Dijon mustard
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon sugar
1/2 teaspoon celery seed
1 cup extra-virgin olive oil
3/4 head celery, strings removed, sliced thinly on the diagonal (about 2 1/4 cups)
1 1/2 cups dried tart cherries
10 ounces Maytag blue cheese, crumbled (2 1/3 cups)
1 small head green cabbage, thinly shredded (about 5 cups)
5 large carrots, peeled and grated (about 5 cups)
Place wheat berries in a small stockpot over high heat, and add 2 quarts water. Cover, and bring to a boil. Reduce the heat to low, and simmer the berries until tender, about 40 minutes. Drain in a colander, and transfer to a large glass serving bowl.
Make the dressing: In a medium bowl, whisk together lemon juice, vinegar, mustard, salt, pepper, sugar, and celery seed. In a slow, steady stream, whisk in olive oil until completely combined. Drizzle 2 tablespoons dressing over the wheat berries.
Arrange celery slices over wheat berries, and drizzle with 2 tablespoons dressing. Cover celery with cherries, and drizzle with 2 tablespoons dressing.
Crumble half the blue cheese over the top of the cherries, and drizzle with 2 tablespoons dressing.
In a medium bowl, toss together shredded cabbage and 3 tablespoons dressing; layer cabbage over the blue cheese. Layer carrots over cabbage, and drizzle with 2 tablespoons dressing. Crumble the remaining blue cheese over the carrots, and drizzle with the remaining dressing. Cover the salad, and transfer to the refrigerator for 24 hours to allow the flavors to develop. Remove the salad from the refrigerator, and serve at room temperature.
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