Heat oil in a large Dutch oven over high heat until a thermometer submerged in the oil registers 375°. (Don't use a smaller pot because the moisture in the grains will cause the oil to bubble up vigorously)
Add ½ cup grains to the hot oil and cook 4 to 5 minutes, or until grains have browned and are crisp. (Maintain oil temperature at 375°, and fry in small batches)
Remove fried grains from the pan with a slotted spoon; drain on paper towels.
Repeat with remaining grains, ½ cup at a time.
In a small bowl, add the vinegar, lemon juice, dill/tarragon, and whisk.
Slowly add the olive oil
In a medium-sized bowl, add the fennel, fennel fronds, apples, and grains
Pour the dressing over the top and toss to combine.
Season with sea salt and freshly ground black pepper
Sprinkle berries on top