Roasted Apple Farro Salad with Maple Mustard Vinaigrette
a farro salad with arugula, roasted apples & fennel, olive oil toasted pecans, grated aged gouda cheese, and a maple mustard vinaigrette
servings: 4
Ingredients
Scale
- 1 cup dry farro, rinsed
- ½ lb honeycrisp apples, cored + diced
- 1 small fennel bulb, cored + diced
- olive oil
- kosher salt
- freshly cracked black pepper
- 2 tbsp grainy mustard
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- ½ cup extra-virgin olive oil
- 2 tbsp minced shallot
- 1 tsp chopped fresh thyme
- ½ cup pecans
- 2 ounces arugula (approximately 2 large handfuls)
- 1 small wedge aged gouda cheese
Instructions
- Preheat the oven to 425°F. Bring a medium pot of salted water to a boil. Add the farro. Reduce the heat to medium-high and boil the farro for 30 minutes. Drain the farro and let it cool slightly.
- Meanwhile, add the diced apples and fennel to a sheet pan. Drizzle with olive oil and toss to coat. Arrange the apples and fennel in an even layer. Season with salt and black pepper. Roast for about 15 minutes, or until tender.
- Combine the grainy mustard, maple syrup, and apple cider vinegar in a small bowl. Whisk to combine. Drizzle in the olive oil, whisking until emulsified. Stir in the shallots and thyme. Season with salt and black pepper to taste.
- Heat a 10” skillet over medium heat. Add enough olive oil to coat the bottom. Once hot, add the pecans. Toast for about 2 minutes, stirring continuously (watch closely so they don’t burn). Season with a pinch of salt.
- To assemble, add the arugula, farro, roasted apples, roasted fennel, toasted pecans, and ¾ of the vinaigrette to a large mixing bowl. Toss well to combine. Taste the salad and season again if needed.
- Plate the salad. Spoon the remaining vinaigrette and grate the gouda cheese over top (as much or as little as you’d like).