This recipe uses farro which is an ancient grain commonly used in Italy. It retains its al-dente texture and has a nice nutty flavor which makes it perfect for hearty salads and a nice substitute for pasta. Serve in a big butterleaf lettuce cup for cute individual servings! This recipe pairs great with Bokisch crisp white wines!
Ingredients
- 1 cup whole grain farro
- 2 cups vegetable broth
- ⅓ cup high quality extra virgin olive oil
- 2 Tbs white balsamic vinegar
- 1 Tbs apple cider vinegar
- 2 tsp Dijon mustard (not grainy)
- 1 small shallot, chopped brunoise or minced
- 1 Tbs honey
- Salt/pepper to taste
- 2 cups arugula
- 1 crisp green apple, sliced into batons and sprinkled with lemon juice
- 2 cups green grapes, halved
- ¾ cup shaved parmesan
- ¼ cup chopped walnuts
- 1 handful of chopped basil/parsley
Instructions
- Bring vegetable broth to a boil and gradually stir in farro.
- Return to a simmer, cover, and cook for 20 min until light and fluffy. Cool completely.
- Make the dressing: Whisk together next 6 ingredients until well blended. Taste; season with salt and pepper.
- Chop the mix-ins: apple, grapes, walnuts.
- Mix the cooled farro with the salad mix-ins, the fresh chopped herbs, arugula, and parmesan together and toss in the dressing.
- Mix until well combined and season with salt and fresh cracked pepper to taste. Serve chilled to just above room temperature.
Notes
Top with grilled chicken to turn it into a main dish! Use within 5 days.
This recipe is courtesy of Lacy Estrada http://@vfprovisions.com
