Baby Arugula Salad with Wheat Berries, Butter Beans and Sun-Dried Tomatoes

5 oz bag or clam shell box of organic baby arugula (baby arugula is not as bitter as regular arugula)
1/2 cup cooked wheat berries
1/3 cup toasted pine nuts
1/3 cup sun dried tomatoes, snipped into julienne and tossed to EVOO
1/4 cup extra virgin olive oil
1/8 cup aged balsamic vinegar
1/2 teaspoon freshly ground pepper (additional for serving)
Pinch of fine sea salt
1 cup canned butter beans, rinsed and drained
Good Parmigiana cheese, shaved from block

Boil wheat berries in salted water according to package directions (takes about 50 minutes). I used Bob's Red Mill brand. Drain, cool, cover and reserve.

Toast pine nuts in a small, heavy skillet over medium heat, stirring every minute or two until golden.  Cool, cover and reserve.

Snip soft-packaged sun-dried tomatoes into julienne strips, toss with 1 teaspoon extra-virgin olive oil.  Cover and reserve. 

Drain and rinse beans.  Cover and reserve. 

In a small bowl, add the balsamic vinegar.  Whisk in the extra-virgin olive oil until emulsified.  Add salt and pepper to taste.  Cover and reserve.

When ready to serve, put arugula in a salad bowl.  Add the wheat berries, butter beans, sun-dried tomatoes, pine nuts, and some of the shaved Parmesan cheese.  Add the dressing a little at a time and toss until coated to your liking.  Divide among salad plates and top with remaining shaved Parmesan cheese.  Pass the pepper grinder at the table and enjoy!

Notes:  You may substitute any bean of you choice, including chick peas.  Fresh cherry tomatoes can be used instead of sun-dried tomatoes.