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1
In a medium saucepan, cover the farro with 2 cups of water and bring to a boil.
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2
Cover, remove from the heat and let stand for 15 minutes.
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3
Drain the farro and return it to the pan.
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4
Add 2 more cups of water and a pinch of salt and bring to a boil.
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5
Cook the farro over high heat until al dente, about 10 minutes; drain well.
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6
Meanwhile, in a saucepan of boiling salted water, cook the green beans until crisp-tender, about 5 minutes; drain.
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7
Rinse the beans under cold water and pat dry.
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8
Heat the pure olive oil in a medium saucepan.
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9
In a small bowl, toss the sliced shallots with the flour, separating them into rings.
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10
Transfer the shallots to a strainer and tap off the excess flour.
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11
Add the shallots to the hot oil and fry over high heat, stirring, until golden, about 5 minutes.
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12
Using a slotted spoon, transfer the fried shallots to paper towels to drain thoroughly; season lightly with salt.
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13
Pour off all but 1 tablespoon of the oil from the saucepan.
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14
Add the mushrooms and cook over high heat, stirring, until browned.
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15
Transfer to a plate.
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16
In a medium bowl, whisk the sherry and balsamic vinegars with the minced shallot, garlic and thyme.
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17
Whisk in the extra-virgin olive oil.
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18
Add the farro, green beans, hazelnuts and three-fourths of the fried shallots and toss gently.
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19
Season with salt and pepper and transfer to a platter or shallow bowl.
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20
Garnish with the remaining fried shallots and serve.
