Farro Salad with Citrus Vinaigrette

1. 1

   You'll need: Stovetop or propane burner, large heavy saucepan

2. 2

   To make the farro: In a large heavy saucepan over medium-high heat, combine the farro, salt, and water (or stock, if using).

3. 3

   Bring to a simmer, cover, and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes.

4. 4

   Check a few times while it is cooking; you want it to be al dente.

5. 5

   Remove from the heat, drain any excess water, and set aside to cool.

6. 6

   While the grains are simmering, make the vinaigrette:

7. 7

   Whisk together the orange zest, shallot, mustard, vinegar, and olive oil.

8. 8

   Add salt and pepper to taste and set aside.

9. 9

   To serve, toss the farro with 3 tablespoons dressing and transfer it to a large serving bowl.

10. 10

    In the same bowl, combine the arugula with the diced pepper, orange wheels, almonds, prunes, cherries, onion, and apple and gently toss with 3 tablespoons of the dressing, adding more as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.