Ingredients
- 2 cups chicken broth
- 1 cup whole grain farro
- 1 1/2 teaspoons Kosher salt , divided
- 1 bay leaf
- 1/3 cup olive oil
- 1 large shallot , thinly sliced
- 3 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons honey
- 1/2 teaspoon coarse ground black pepper
- 2 cups arugula
- 1 Granny Smith apple , cored and chopped into 1/4-inch pieces
- 1/2 cup shaved parmesan cheese
- 1/4 cup fresh basil , chopped
- 1/4 cup toasted pecans , chopped
Instructions
- Bring the chicken broth to a boil in a medium saucepan.
- Add the farro, 1/2 teaspoon Kosher salt, and the bay leaf. Lower heat to a simmer and cook, stirring occasionally, for about 30 minutes until broth is completely reduced, then remove from heat.
- While the farro is cooking, pour the oil into a medium saucepan over medium heat, then add the sliced shallot and cook, stirring occasionally, for 10-12 minutes.
- Remove the shallots to a paper towel-lined plate, and set the olive oil aside in a small bowl to cool.
- To make the dressing, mix the cooled olive oil with the vinegar, mustard, honey, 1 teaspoon Kosher salt and pepper in a medium mixing bowl.
- Place the farro, shallots, arugula, apple, parmesan cheese, basil, and pecans in a serving bowl and top with the dressing. Toss the salad until well coated and serve.
Nutrition
Calories: 240kcal | Carbohydrates: 26g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 777mg | Potassium: 200mg | Fiber: 5g | Sugar: 5g | Vitamin A: 231IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 1mg
