GySgt Fall Farro Salad

Contains pecans

FOR THE FARRO

• 1 cup uncooked whole farro, see notes

• 3 cups water or stock, try our veggie stock or chicken stock

• 1 bay leaf

FOR THE SALAD

• 2 tablespoons fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon honey or maple syrup

• 1/4 cup extra virgin olive oil

• 1 medium apple, cored and sliced into 1-inch pieces

• 3 cups arugula or salad greens

• Handful fresh herbs, torn into small pieces, see notes for suggestions

• 1/2 cup pecan halves, toasted and chopped

• 1/2 cup golden raisins or other dried fruit

• 1 1/2 ounces crumbled goat cheese, optional

• Salt and fresh ground black pepper

DIRECTIONS

·       COOK FARRO Add water or broth, farro, bay leaf, and a big pinch of salt to a medium saucepan. Bring to a boil, and then reduce to a simmer. Cook, partially covered, until farro is tender, 30 to 40 minutes. Drain the farro.

1.   MAKE DRESSING In a large salad bowl, whisk together the lemon juice, mustard, and honey or maple syrup until blended. Gradually add the oil, whisking constantly, until the dressing looks well blended and creamy. Season to taste with salt and fresh ground black pepper.

1.   TO FINISH Add the sliced apples, cooked and drained farro, arugula, herbs, nuts, and the raisins. Toss well. Crumble goat cheese on top, and then serve.