Arugula and White Turnip Salad

1. Combine wheat berries in a saucepan with 2 1/2 cups water. Bring to a boil, then reduce to low heat and simmer for 15 minutes. When wheat berries are finished, they should be soft but still chewy. After 15 minutes, drain excess water and set aside.
2. While wheat berries are cooking, cut salmon into 4-ounce pieces and place on a baking sheet. Lightly brush with olive oil, and sprinkle with salt and pepper. Bake at 400ºF for 10–12 minutes, until just cooked through.
3. Using a dressing bottle, or by whisking in a dish, combine dressing ingredients.
4. Peel salad turnips, and, using vegetable peeler, cut into thin turnip coins. Wash and dry arugula.
5. Assemble each salad with 2 cups arugula, 1/4 cup white turnip coins and 1/2 cup cooked wheat berries. When ready to serve, top with flaked salmon and dressing.