Apple Farro Salad

Ingredients

• Farro

  Earthly Choice

  1 cup or 180g

• Farro

  Pereg

  1 cup uncooked or 180g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Salt

  Table

  ½ tsp or 3g

• Bay leaf

  Dried

  1 leaf or 0.2g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Vinegar

  Cider

  3 tbsp or 45g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Honey

  2 tsp or 14g

• Pepper

  Spices, black

  1 dash or 0.1g

• Arugula

  Raw

  2 cup or 40g

• Apples

  With skin

  1 medium or 182g

• Parmesan cheese

  Shredded

  8 tbsp or 40g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Parsley

  Raw

  2 tbsp or 8g

• Pecans

  Nuts

  1 oz (19 halves per oz) or 28g

Directions

1. Combine the farro, vegetable broth, salt, and bay leaf in a medium saucepan. Bring to a boil, then reduce to a gentle simmer and cook, stirring occasionally, until the farro is tender and most liquid is absorbed, 25 to 35 minutes; add hot water in small splashes if the pot looks dry before the farro is done. Drain any excess liquid, discard the bay leaf, and spread the farro in a large bowl to cool slightly.
2. Place the olive oil and sliced shallot in a small saucepan over medium heat. When bubbling starts, lower heat to medium-low and cook, stirring occasionally, until the shallots are evenly golden and crisp, 15 to 20 minutes; transfer shallots to a paper-towel-lined plate, season lightly with salt, and let the flavored oil cool to room temperature.
3. Whisk the cooled shallot oil with the cider vinegar, Dijon, and honey until emulsified; season to taste with salt and black pepper.
4. In a large bowl, combine the cooled farro, crispy shallots, arugula, chopped apple, Parmesan, basil, parsley, and pecans. Drizzle with the dressing and toss gently to coat; adjust seasoning to taste and serve.