In a medium-sized bowl, add the white wine vinegar and minced shallots. Let this sit while you prepare the rest of the recipe.
Fill a large saucepan or medium sized pot with salted water and bring to a boil. Add the cracked wheat berries and cook for 20 minutes until tender. Drain thoroughly and return to the pot and reserve off heat.
While the cracked wheat berries are cooking, prepare the citrus fruits by cutting off a ¼ inch from the tops and bottoms of the fruit. Remove the peel and pith with a sharp paring knife being careful not to cut yourself. By removing the bottoms of the fruit and sitting the fruit on the flat ends should help.
Slice the clementines into ¼ inch rounds and dice the tangelos. For the grapefruits, cut out the individual sections by cutting along both sides of the thin membranes that separate each segment. Reserve.
Heat a small sauté pan over medium heat and add the chopped pistachios. Using a wooden spoon, keep the pistachios moving so they don’t burn. Alternatively, you can keep them moving by shaking the pan back and forth. Your goal is to toast the pistachios. Don’t burn them.
When the pistachios are done, remove them and add to the reserved shallots along with the jalapeño peppers, parsley and chives.
Drizzle a little olive oil over this mixture, season with salt and pepper and mix well to combine.
Add half this jalapeno-herb mixture to the cooked cracked wheat berries along with the clementines, grapefruit and tangelo. Save the other half of the salsa to serve on top of whatever you’re going to serve this side dish with.