Bulgur Wheat Salad

(delicious with 2008 Pinot Noir) 

1 c. bulgur wheat                                                           

½  to 1 c. finely chopped fennel root                              

1/8 c. chopped parsley                                                       

1/8 c. chopped tarragon                                                      

1/8 c. chopped chives                                                           

1 Tbsp. finely chopped clementine peel or zest                   

3 Tbsp. olive oil                                                                

2 Tbsp. lemon juice

2 Tbsp. clementine or orange juice                                                           

¼  tsp. paprika

1clove garlic pressed

¼ tsp. finely grated/zested fresh ginger

lemon zest to taste

½ tsp. salt

crumbled Feta cheese to taste

Ground black pepper to taste

Boil 1 ½ cups of water. Measure one cup of bulgur and put in a stainless bowl. Pour 1 ¼ cups boiling water over bulgur and cover with a plate. Let sit covered for 20 minutes. No peeking!

When cooled, add all ingredients and mix together. Your choice whether to combine the dry spices, garlic, and liquids beforehand as a dressing and pour over the solid ingredients, or just add them in as you go.

Taste and adjust flavors as you see fit.