Raw Brussel Sprout With Farro And Dried Fig Salad

1. 1

   Bring 4 cups of water to a boil, add the farro and reduce to a simmer. Cook for 30 minutes or until all liquid is absorbed. (For a little extra crunch, don't cook for the full time). Drain and set aside to cool.

2. 2

   Meanwhile, shred the brussel sprouts and set aside in a large bowl.

3. 3

   Dice the half onion and saute on low heat with the olive oil, salt and pepper for 8-10 minutes or until caramelized.

4. 4

   Remove the stems of the dried figs, slice and add to the brussel sprouts.

5. 5

   Combine the onions and farro into the brussel sprout mixture and toss with lemon juice and balsamic vinegar. I recommend using fig balsamic vinegar if you have any on hand. Add extra salt and pepper if desired.

* Per serving · 4 servings · Values may vary.