ingredients
- 1 c. whole-grain farro
- 2 c. low-sodium vegetable broth
- 1 1/2 tsp. kosher salt
- 1 bay leaf
- 1 large shallot, very thinly sliced
- 1/3 c. extra virgin olive oil
- 3 tbsp. apple cider vinegar
- 1 tbsp. dijon mustard
- 2 tsp. honey
- 2 c. lightly packed arugula
- 1 green apple, chopped
- 1/2 c. shaved Parmesan
- 1/4 c. freshly chopped basil
- 2 tbsp.freshly chopped parsley
- 1/4 c. toasted pecans, roughly chopped
instructions
in a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. when farro is cooked, transfer to a large bowl to cool.
in the meantime, make fried shallots: in a small saucepan over medium heat, combine olive oil and shallots. when the 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 oil with a slotted spoon and place on a paper-towel lined plate and season with salt. let oil cool.
make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.
assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. drizzle dressing over salad and toss to coat.