Apple Farro Salad

Apple Farro Salad

Farro is everywhere these days! So what exactly is Farro? Farro, the original grain from which all others—rice, barley, wheat and rye—derive.

Farro fell out of favor because the grain is difficult to grow and yields are often low. However, in recent decades French chefs in top-ranked restaurants began using it in hearty vegetable soups and other dishes. Rich in fiber, protein, and B vitamins, farro provides health benefits that have made it increasingly popular worldwide.

Farro’s unique flavor, a cross between barley and wheat, is delicious in soup or for a salad. It is also terrific in farrotto, a traditional farro risotto.

Apple Farro Salad

8 oz. farro (cook according to instructions); I like to use chicken stock instead of water
2 apples; diced skin on
4 oz. goat cheese; crumbled
¼ cup toasted slivered almonds
1/3 cup craisons
3 Tbls. diced green onion

Vinaigrette:
½ cup olive oil
1 Tbls. Dijon
2 Tbls. honey
2 Tbls. apple cider
Salt and pepper
Whisk together ingredients and pour into salad ingredients, mix well. Season with salt and pepper to taste.

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