Preparation

• Drain the wheat berries, then put them in a medium saucepan with 6 cups water, the cinnamon stick, and 1/2 tsp. salt. Bring to a boil over high heat, cover, and reduce to a simmer. Cook until the berries are just tender with a bit of chew, 20 to 30 minutes. Drain and let cool to room temperature. (The wheat berries can be cooked, cooled, and stored in a covered container in the refrigerator for 4 days or frozen for up to 3 months.)
• Meanwhile, with a sharp paring knife, slice the ends off the orange. Stand the orange on one of its cut ends and pare off the peel in strips, making sure to remove all of the pith. Working over a bowl to collect any juice, carefully cut the orange segments away from the membranes. Cut the segments into halves or thirds, depending on the size of the orange. Squeeze the membranes to collect all of the juice. You’ll need 1/4 cup of juice, so add more juice from a second orange if necessary.
• 将果汁，枣，橄榄油和醋放入搅拌机中，静置10分钟以软化日期。混合，停下来偶尔刮下容器，直到完全光滑，约2分钟。
• In a large bowl, toss the wheat berries, dressing, orange segments, grapes, and parsley. Sprinkle with the nuts and cheese, and serve at room temperature.