Delicious fall produce from @panierdufermier is paired with farro and a Dijon & apple cider vinegar dressing.
Ingredients (2 portions)
1 apple, quartered and sliced thinly
1 cup chopped curly parsley
1 cup cooked farro
1/2 cup grape halves
1 shallot, thinly sliced and soaked in ice water
1/2 radicchio, chopped
2 oz (60 g) Parmigiano Reggiano
2 oz (60 g) chopped walnuts
Ground pepper & salt to taste
2 tablespoons apple cider vinegar
1 tablespoon manuka honey
1 tablespoon extra-virgin olive oil
1/2 teaspoon Dijon mustard
Mix the dressing ingredients in a small bowl and add the olive oil at the end gradually to allow emulsification. Set aside.
Cook the farro according to package instructions and let cool in a large bowl.
Add the dressing and the rest of the ingredients except the apples. Mix well. Display the apples on a serving plate and add the salad. Enjoy!