Apple Farro Salad

Ingredients

• Farro

  Pereg

  1 cup uncooked or 180g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Salt

  Table

  ½ tsp or 3g

• Bay Leaves

  McCormick

  1 leaf or 0.2g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Vinegar

  Cider

  3 tbsp or 45g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Honey

  2 tsp or 14g

• Pepper

  Spices, black

  1 dash or 0.1g

• Arugula

  Raw

  2 cup or 40g

• Apples

  With skin

  1 medium or 182g

• Parmesan cheese

  Shredded

  8 tbsp or 40g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Parsley

  Raw

  2 tbsp or 8g

• Pecans

  Nuts

  ¼ cup, chopped or 27g

Directions

1. In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. Transfer cooked farro to a large bowl to cool.
2. To make fried shallots, combine oil and shallots in a small saucepan over medium heat. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until golden and crisp, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel-lined plate. Season with salt and let oil cool.
3. For the dressing, in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey. Season with salt and pepper to taste.
4. Assemble the salad by combining cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over the salad and toss to coat.

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