Fall harvest salad



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

Dressing

2 tablespoons apple cider vinegar

1 tablespoon manuka honey

1 tablespoon extra-virgin olive oil

1/2 teaspoon Dijon mustard


Method

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!


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