2134 Lawndale Ave
Greensboro, NC 27408



Mon – Fri: 11 AM – 6 PM
Sat: 10 AM – 6 PM
Sun: Closed

Call Today

(336) 285-5438


2134 Lawndale Ave
Greensboro, NC, 27408



Tue- Thu: 12 PM-5 PM
Sat: 10 AM-5 PM

Customer Enquiry

​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

  1. 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.
  2. 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.
  3. Make dressing: in a medium bowl, combine the cooled olive oil with vinegar  and mustard and season with salt and pepper.
  4. Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley and pecans.  Drizzle dressing over salad and toss to coat.