Farro Salad with Apple & Shallots
Farro Salad with Apple & Shallots
Salads
Ingredients
- 1 cup whole-grain farro
- 2 cups ow-sodium vegetable broth
- 1 1/2 teaspoon kosher salt
- 1 bay leaf
- 1 large shallot, very thinly sliced
- 1/3 cup Fustini's Robust SELECT olive oil
- 3 tablespoons Fustini's Michigan Apple balsamic
- 1 tablespoon Dijon mustard
- 2 teaspoon honey
- freshly ground black pepper
- 2 cups lightly packed arugula
- 1 green apple, chopped
- 1/2 cup shaved Parmesan
- 1/4 cup freshly chopped basil
- 2 tablespoons freshly chopped parsley
- 1/4 cup toasted pecans, roughly chopped
Directions
- In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains about 30 minutes. When farro is cooked, transfer to a large bowl to cool.
- In the meantime, make fried shallots: in a small saucepan over medium heat, combine oil and shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp 15 to 20 minutes. Remove shallots from oil with a slotted spoon place on a paper-towel-lined plate and season with salt. Let oil cool.
- Make dressing: In a medium bowl, combine the cooled 'shallot infused' olive oil with vinegar, mustard, and honey and season with salt and pepper.
- Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat.
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