Farro and Fruit Salad

By courtneyepowell

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 shallots, finely chopped
• 2 cups pearled farro
• 4 cups reduced-sodium chicken broth
• 1/2 cup extra-virgin olive oil
• 1 teaspoon finely shredded lemon peel
• 1/4 cup lemon juice
• 1 tablespoon snipped fresh oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 4 cups baby spinach leaves
• 2 cups blueberries
• 1 fennel bulb, trimmed, halved, cored, and very thinly sliced
• 1 bunch green onions, thinly sliced (1/2 cup)
• 1 cup roasted, salted pistachios, coarsely chopped
• 8 ounces goat cheese, crumbled

Details

Servings 10
Adapted from bhg.com

Preparation

Step 1

In a large saucepan heat 1 tablespoon olive oil over medium heat. Add 2 of the shallots; cook and stir until translucent, 3 to 5 minutes. Add farro; cook and stir 1 minute more. Add broth; bring to boiling. Reduce heat. Simmer, covered, until farro is soft but still chewy in the center, about 15 minutes. Rinse with cold water; drain. Let cool.

Meanwhile, for dressing, in a screw-top jar, combine 1/2 cup olive oil, lemon peel, lemon juice, remaining shallot, oregano, salt, and pepper. Shake to combine. Toss half of the dressing with the farro. Cover and chill remaining dressing until serving time (let stand at room temperature about 30 minutes before serving if chilled).

In an extra-large serving dish combine farro mixture, spinach, blueberries, fennel, green onions, pistachios, and goat cheese. Cover and chill up to 24 hours. To serve, pour remaining dressing over layers; toss to coat.