Restoration Salad with Farro, Orange, and Blue Cheese
by Ann Taylor Pittman
winter
Yield: 4Prep: 25 minsTotal: 35 mins
Ingredients
You have 3 of 14
produce
- ○3navel oranges(medium)
- ✓1 tablespoonshallot(minced)
- ○8 ouncesbrussels sprouts(trimmed and very thinly sliced)
- ✓1/2yellow onion(medium)
- ○1/4 cupgolden raisins
dairy
- ○4 ouncesblue cheese(cut into 4 slices)
grain
- ○1 cupwhole-grain farro(uncooked)
pantry staple
- ○1/2 teaspoonkosher salt
- ·1/2 teaspoonblack pepper
- ○2 tablespoonswhite balsamic vinegar
- ○1/4 cupextra-virgin olive oil
- ○1 teaspoonDijon mustard
other
- ✓1bay leaf(dried)
- ○3cloves(whole)
- ·1 1/2 quartswater
- ○1/2 cupwalnut halves(toasted)
Instructions
- Poke cloves into the cut side of the onion half. Combine cloved onion half, 1 1/2 quarts water, farro, and bay leaf in a large saucepan; bring to a boil over high. Reduce heat to medium; cook, uncovered, until farro is chewy-tender, about 20 minutes. Drain and rinse with cold water. Discard onion and bay leaf.
- While farro is cooking, grate 1 orange to equal 1/2 teaspoon zest, and set aside. Peel oranges with a knife, removing all white pith. Section oranges over a bowl, reserving juice (about 1/3 cup). Squeeze membranes to extract juice; discard membranes.
- Place raisins in a small microwavable bowl; pour orange juice over raisins. Microwave at HIGH 1 minute. Place raisins and any unabsorbed juice in a large bowl; let cool slightly.
- Combine oil, vinegar, shallot, mustard, salt, pepper, and reserved orange zest in a small jar. Seal and shake to emulsify. Add farro, brussels sprouts, and orange segments to the bowl with raisins.
My notes
Store walnuts separately to retain crunch if preparing in advance.