CHERRY & FARRO SALAD

By BobD

Ingredients

• Green beans, blanched, shocked 2 C
• Sweet cherries, pitted, halved 1 1/4 C
• Red onion pickles 1/2 C
• Farro or barley, cooked 1 C
• Malted cherry vinaigrette as needed
• Salt as needed
• Freshly ground black pepper as needed
• Malted almond brittle 1 C

Details

Servings 2
Adapted from plateonline.com

Preparation

Step 1

Toss beans, cherries, onion pickles and grains with vinaigrette.

Adjust seasonings and garnish with almond brittle.

RED ONION PICKLES

Yield: 3 Lb

Red onions, large 4 each
Canola oil as needed
Red wine vinegar as needed
Salt as needed
Freshly ground black pepper as needed

1. Slice red onions into 1/4-inch rings, then break rings apart. Heat canola oil in a large sauté pan over high heat, add onions and sauté 2 minutes. Drizzle a little red wine vinegar over onions, season with salt and pepper, then put pan in a 350-degree F oven for 3 to 4 minutes to soften onions.

Remove onions from pan and reserve to chill.

MALTED CHERRY VINAIGRETTE

Yield: 2 C

Cherries, pitted 1/2 C
Malt gastrique 1/2 C
Salt 1 TBS
Hops, fresh 2 TBS
Freshly ground black pepper 2 tsp
Canola oil 1 C

1. Roast cherries in oven heated to 350 degrees F for about 5 minutes, just to soften.

Purée cherries in a blender with gastrique, hops, salt and pepper. With motor running, add canola oil to emulsify. Reserve.

MALTED ALMOND BRITTLE

Yield: 1 Lb

Almonds, raw, sliced 16 Oz
Malt gastrique as needed
Sugar as needed
Salt as needed

1. Toss almonds in a bowl with just enough malt gastrique to coat.

2. Sprinkle lightly with granulated sugar and a dash of salt to tighten mixture.

3. Spread mixture on a nonstick silicone mat and bake 8 to 12 minutes (depending on thickness) at 350 degrees F, until golden and cooked enough to harden. Allow to cool, then break into bite-sized pieces. Reserve.