Wheat and Nuts Salad

• 1 cup wheat
• 1 tablespoon lemon juice
• 1 package (125g) wild arugula
• 1/2 cup raisins
• 3 tablespoons sesame seeds
• 1 cup pomegranate seeds
• 1/3 cup almonds
• 1/3 cup walnuts
• 1/3 cup soutzoukos (cured grape must sausage), sliced into rounds

For the Dressing

• 4 tablespoons olive oil
• 1/4 cup pomegranate balsamic vinegar
• 1 teaspoon mustard
• 1 teaspoon salt
• A pinch Black pepper

1. The day before, place the wheat in a bowl. Add enough water to cover it well and set it aside overnight. The next day, drain the wheat and put it in a small saucepan.
2. Pour in 6 cups of hot water and boil over high heat for 1 ½ hours, or until the wheat is cooked. When cooked, add the lemon juice and stir. This will help keep the wheat looking 'white'. Meanwhile, place the almonds in a small pot, add hot water, and put it on the heat for 30 seconds. Drain them, rinse with cold water, and peel them.
3. In a salad bowl, combine the wheat, raisins, sesame seeds (toast them if you like), pomegranate seeds, halved blanched almonds, coarsely chopped walnuts, and soutzoukos. In a bowl or a small blender, combine all the ingredients for the dressing and whisk well. Pour the dressing over the salad and serve.