The Arborist Pairings Spring Farro Salad

Ingredients

• Ingredients for Dressing
• ½ cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 2 tsp apple cider vinegar
• 1 ¼ tsp tsps sea salt
• ½ tsp honey
• ¼ tsp crushed red pepper flakes
• Ingredients for Salad
• 4 cups vegetable broth (or water)
• 1 cup uncooked pearled farro
• ¾ tsp sea salt
• 1 bunch radishes, halved lengthwise then thinly sliced
• 1 English cucumber, quartered lengthwise then thinly sliced
• 1 cup sugar snap peas, thinly sliced on an angle
• ½ cup pitted Castelvetrano olives, roughly chopped
• ¼ cup flat leaf parsley, roughly chopped
• ¼ cup chives, roughly chopped
• ½ cup Pecorino Romano or Parmesan cheese, shaved

Directions

1. 1

   For the dressing, whisk together all ingredients in a small bowl and set aside.

2. 2

   Bring the vegetable broth (or water) to a boil in a medium pot over medium-high heat. Stir in the farro and salt. Reduce heat to medium-low and simmer partially covered, until farro is tender, 22 to 26 minutes. Drain and rinse under cold water. Shake dry then transfer to a large bowl to cool completely, about 30 minutes.

3. 3

   Add the vegetables and herbs to the cooled farro, then stir in ½ cup of the dressing. Let stand at room temperature for at least 30 minutes.

4. 4

   Just before serving, stir in the remaining dressing, season with salt, top with the cheese.

5. 5

   Serve with 2019 Vina Robles The Aborist. This spring salad brings out the dark stone fruit flavors of this versatile food-friendly red blend.