-
1
In a medium saucepan, combine the water, farro, and salt. Bring to a boil over a high flame, reduce the heat to a simmer, and cook, uncovered, for 25 minutes, or until tender.
-
2
Meanwhile, preheat the oven to 250u00b0F.
-
3
Spread the almonds out on a small baking sheet and toast them in the oven until they are fragrant, 2 to 3 minutes.
-
4
Drain the farro and spread it on a paper-towel-lined tray to dry, 10 minutes.
-
5
In a medium mixing bowl, combine the farro, toasted almonds, wine-roasted garlic, pomegranate seeds, parsley, drained apples, and mozzarella. Toss to combine.
-
6
Whisk the olive oil and the vinegar together in a large bowl. Add the farro mixture, season with sea salt and freshly ground black pepper, and toss well to combine. The salad can be made hours in advance and chilled.
-
7
20 cloves garlic (2 heads), unpeeled
-
8
1 tablespoon honey
-
9
Splash of rose or white wine
-
10
Preheat the oven to 200u00b0F.
-
11
Place the garlic cloves on a square of aluminum foil. Drizzle the honey over the garlic, and then add the splash of wine.
-
12
Wrap the garlic loosely in the foil and bake for 1 hour, or until the cloves are soft and buttery. Squeeze the garlic out of the peels before serving. If making the garlic in advance, keep the skins on until ready to use.
