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Rinse the wheat berries in a strainer.
Bring 4 cups of water to a boil, add the wheat berries. Boil for about 45 minutes or until tender and split open a bit, add water if they dry out before cooking. Put them in a large mixing bowl.
While the wheat berries are cooking, make your dressing. In a processor or blender, add the shallot, fennel frond/dill, POM, cumin and pepper. Blend to combine. Add the goat cheese and olive oil and give another whirl.
While the wheat berries are still warm add the dressing and mix. Let it cool for a few minutes. Add the arugula and cherries (and bacon if you please) and mix again.
At this point, add the lemon zest and taste for salt and pepper. Don't be shy with the seasoning.
You can either serve at room temp, or chill in the fridge to let the flavors saturate and serve it as a cold side salad.