Farro Salad with Citrus Vinaigrette

By PenFlynn

Ingredients

• 1 cup farro, lightly toasted
• 2 teaspoons salt, plus more for seasoning
• 2 1/2 cups water, or stock
• 1 Tablespoon orange zest
• 2 Tablespoons fresh orange juice, from about 1/4 orange
• 2 Tablespoons minced shallot
• 2 teaspoons Dijon mustard
• 3 Tablespoons white balsamic vinegar
• 1/3 cup extra-virgin olive oil
• 6 cups micro salad greens, washed and dried
• 1/2 cup Marcona almonds
• 1/3 cup prunes, chopped
• 1/3 cup dried cherries, chopped
• 1/4 cup 1/4 inch diced red onions
• 1/2 cup 1/4 inch diced tart apple or firm pear

Details

Servings 8
Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

IN a large, heavy saucepan over medium-high heat, add the farro, 2 teaspoons salt, and water (or stock, if using). Bring to a simmer, cover and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes. check a few times while it is cooking, you want it to be al dente. Remove from the heat, drain any excess water, and set aside to cool.

while the grains are simmering make the dressing. Whisk together the orange zest and juice, shallots, Parmesan, white balsamic vinegar, and olive oil. Add salt and pepper, to taste, and set aside.

Just before serving, in a large bowl, toss the farro with 3 tablespoons dressing and transfer to a large serving bowl. In the same large bowl, combine the salad greens with the almonds, prunes, cherries and onions and gently toss with 3 tablespoons remaining dressing, adding more dressing as needed. Plate the greens mixture on top of the farro and serve.