Winter Farro Salad

• doses: 4 servings
• tempo ativo: 15 minutes
• tempo total: 40 minutes

Ingredientes

1.5 cup uncooked farro (plus 4 cups water), rinsed and drained

4 cups (about 4 ounces) roughly-chopped baby arugula

2 large ripe pears, cored and thinly sliced

1 medium shallot, very thinly sliced

4 ounces crumbled goat or feta cheese

1/2 cup chopped Medjool dates or dried cranberries

1/2 cup chopped pecans, toasted

1/2 cup olive oil

4 tablespoons apple cider vinegar

2 tablespoon Dijon mustard

4 teaspoons grated fresh ginger

zest + 2 tablespoon of the juice from 1 small orange

pinch of fine sea salt and freshly-ground black pepper

Instruções

Cook the farro

Bring 3 cups of water to a boil in a medium saucepan. Add the farro and about ½ teaspoon salt and stir to combine. Reduce heat to medium to maintain a vigorous simmer. Cook the farro until it is chewy and tender — approximately 15 to 20 minutes for pearled farro, 25 to 30 minutes for semi-pearled farro, or 35 to 40 minutes for whole farro. Drain the farro in a fine-mesh strainer and transfer to a large mixing bowl.

Make the dressing

While the farro is cooking, whisk together all of the vinaigrette ingredients (or shake together in a sealed jar) until completely emulsified.

Combine

Add the remaining salad ingredients to the large mixing bowl with the farro and drizzle evenly with the dressing. Toss gently until evenly combined. Taste and season with salt and pepper as needed.

Serve. Serve immediately and enjoy!