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Farro Apricot Salad
February 18, 2022 by Jodi MacKinnon (QFG) Leave a CommentPrep Time
15 minsCook Time
45 minsTotal Time
1 hr
Course:
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
- 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!