MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Farro & Fruit Salad
Categories: Grains, Fruits, Cheese, Nuts, Herbs
Yield: 10 Servings

1 tb Extra-virgin olive oil
3 Shallots; fine chopped
2 c Pearled farro
4 c Chicken broth
1/2 c Extra-virgin olive oil
1 ts Fine shredded lemon peel
1/4 c Lemon juice
1 tb Snipped fresh oregano
1/2 ts Kosher salt
1/4 ts Fresh cracked black pepper
4 c Baby spinach leaves
2 c Blueberries
1 Fennel bulb; trimmed, halved
- cored, very thin sliced
1 bn Green onions; thin sliced
1 c Roasted, salted pistachios;
- coarse chopped
8 oz Goat cheese; crumbled

In a large saucepan heat 1 tablespoon olive oil over
medium heat. Add 2 of the shallots; cook and stir until
translucent, 3 to 5 minutes. Add farro; cook and stir 1
minute more. Add broth; bring to boiling. Reduce heat.
Simmer, covered, until farro is soft but still chewy in
the center, about 15 minutes. Rinse with cold water;
drain. Let cool.

Meanwhile, for dressing, in a screw-top jar, combine 1/2
cup olive oil, lemon peel, lemon juice, remaining shallot,
oregano, salt, and pepper. Shake to combine. Toss half of
the dressing with the farro. Cover and chill remaining
dressing until serving time (let stand at room temperature
about 30 minutes before serving if chilled).

In an extra-large serving dish combine farro mixture,
spinach, blueberries, fennel, green onions, pistachios,
and goat cheese. Cover and chill up to 24 hours. To serve,
pour remaining dressing over layers; toss to coat.

Better Homes & Gardens | June 2015

MM Format by Dave Drum - 15 June 2015

Uncle Dirty Dave's Archives

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