Ingredients
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6 cups Water
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1 cup Farro
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1 teaspoon Salt
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1⁄2 cup blanched Almonds
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Wine-Roasted Garlic
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Seeds of 1 Pomegranate
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1⁄4 cup flat-leaf Parsley
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2 Apples
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6 ounces smoked Mozzarella Cheese
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1⁄3 cup extra-virgin Olive Oil
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21⁄2 tablespoons Balsamic vinegar
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Sea Salt
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Freshly ground Black Pepper
Directions
Steps
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1
Done
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In a medium saucepan, combine the water, farro, and salt. Bring to a boil over a high flame, reduce the heat to a simmer, and cook, uncovered, for 25 minutes, or until tender. |
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2
Done
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Meanwhile, preheat the oven to 250°F. |
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3
Done
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Spread the almonds out on a small baking sheet and toast them in the oven until they are fragrant, 2 to 3 minutes. |
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4
Done
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Drain the farro and spread it on a paper-towel-lined tray to dry, 10 minutes. |
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5
Done
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In a medium mixing bowl, combine the farro, toasted almonds, Wine-Roasted Garlic, pomegranate seeds, parsley, drained apples, and mozzarella. Toss to combine. |
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6
Done
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Whisk the olive oil and the vinegar together in a large bowl. Add the farro mixture, season with sea salt and freshly ground black pepper, and toss well to combine. The salad can be made hours in advance and chilled. |
