claire freehafer

ingredients

• 1 c. whole-grain farro
• 2 c. low-sodium vegetable broth
• 1 ½ 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
• ½ c. shaved Parmesan
• ¼ c. freshly chopped basil
• 2 tbsp.freshly chopped parsley
• ¼ c. toasted pecans, roughly chopped

instructions

1. 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.

2. 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.

3. make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.

4. assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. drizzle dressing over salad and toss to coat.