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Farro Apricot Saladjuin 02, 2021 by Jodi MacKinnon (QFG) Leave a Comment
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
- 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!