1 cup medium bulgar wheat

1 cup seedless red grapes, cut in halves,

                  Or champagne grapes

1 cup small diced celery (about 3 stalks)

1/3 cup chopped toasted walnuts

¼ cup packed coarsely chopped fresh flat leaf parley

3 Tbs dried currants

3 Tbs walnut oil, preferably roasted

3 Tbs white balsamic vinegar

2 Tbs minced shallot

Kosher salt and freshly ground black pepper

 

 

IN A SMALL SAUCEPAN: bring 1 cup water to boil over high heat. Stir in the bulgar, remove from the heat, cover, and let sit until the water is completely absorbed and the bulgar is tender and cooled to room temperature, about 1 hour. Transfer to a large bowl. Add the grapes, celery, walnuts, parsley, currants, walnut oil, vinegar, shallot and ½ tsp salt, toss well. Season to taste with more salt and pepper.