1 c. whole-grain farro
2 c. low sodium vegetable broth
1 ½ tsp. kosher salt
1 bay leaf
1 large shallot, very thinly sliced
1/3 c. Greensboro Olive Traders Blood Orange Infused EVO
3 T. Greensboro Olive Traders Grapefruit Dark Balsamic Vinegar
1 tsp. Dijon mustard
Freshly ground black pepper
2 c. lightly packed arugula
1 green apple, chopped
1/2 c. shaved parmesan cheese
¼ c. freshly chopped basil
1/8 c. freshly chopped parsley
¼ c. toasted pecans, roughly chopped
- In 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 to large bowl to cool.
- In the meantime, make fried shallots: in small sauce pan over medium heat, combine oil and shallots. When shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from iol with slotted spoon and place on a paper towel lined plate and season with salt. Let oil cool.
- Make dressing: in a medium bowl, combine the cooled olive oil with vinegar and mustard and season with salt and pepper.
- Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley and pecans. Drizzle dressing over salad and toss to coat.