Farro Apricot Salad

by Jodi MacKinnon (QFG)

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Course: Salad
Cuisine:
Servings: People
Calories: 0

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)

Instructions:

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.
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.
In a large mixing bowl, add the drained Farro, spinach, blueberries and apricot vinaigrette. Toss and transfer on a plate.
Garnish with hazelnuts and parmesan. Enjoy!

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About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.

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# Salad