Cook the spelt berries in a large pot of boiling salted water for 30 to 35 minutes, until they are cooked but still slightly firm. Drain them, then rinse with cold water and drain well.
Hull the beans and steam them for five minutes. Immediately drain and rinse them under cold water to stop the cooking process.
In a bowl, whisk together the white wine vinegar, lemon juice, Dijon mustard, garlic, salt, and pepper. While whisking constantly, gradually add the olive oil.
Add the cooked and cooled spelt berries, beans, French shallot, cherry tomatoes, feta cheese, and mint to the salad bowl. Mix well.
