Farro Apricot Salad

Ingredients

• 200 g Farro Grain
• 100 g Spinach , shredded
• 20 g Fresh Blueberries
• 20 g Hazelnuts (whole filberts)
• 3 tbsp Apricot Puree
• 2 tbsp Red Wine Vinegar
• 1 tsp Dijon mustard
• 1/4 cup Extra Virgin Olive Oil
• pinch Sea Salt
• pinch Black Pepper
• 15 g Parmesan , shavings

1. Boil 3 cups of water in a medium pot. When it comes to a boil, add the Farro. Cover and cook for 30 minutes or until tender. Drain and set aside.
2. In a small mixing bowl, create the apricot vinaigrette by combining apricot puree, red white vinegar, dijon mustard and olive oil. Mix and season with salt and pepper.
3. In a large mixing bowl, add the drained Farro, spinach, blueberries and apricot vinaigrette. Toss and transfer on a plate.
4. Garnish with hazelnuts and parmesan. Enjoy!