Apple Almond And Mozzarella Farro Dinner Salad Recipe

About this recipe

This hearty vegetarian farro salad combines the sweetness of apples and craisins with the crunch of toasted almonds and the creaminess of mozzarella. Perfect for a satisfying dinner solution.

Ingredients

• 100 G Jumbo Garlic 100g
• 950G Sabarot Farro, 950G
• 8 Per Pack Orchardworld Apple Box
• 350G Natoora Large New Season Unwaxed Lemons
• 1 Kg Dried Cranberries, 1Kg
• 1 Kg Pariani Italian Lara Walnuts, 1Kg
• 350G Wilderbee Hot Honey, 350G
• 100G Terre Exotique Winemaker'S Salt, 100G
• 250 ml Balsamic Vinegar Honey 250Ml
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 250 Ml Defrutum White Balsamic Condiment, 250Ml
• 500 Ml Clearspring Organic Rapeseed Oil, 500Ml

Instructions

1. 1. Preheat oven to 350°F. Place 10 garlic cloves in the center of a 1-foot by 1-foot sheet of aluminum foil. Drizzle with 1 tablespoon honey and 2 tablespoons white grape juice. Fold the foil into a pouch, place on a baking sheet, and roast in the oven for 45 minutes until soft. Let cool, then squeeze the garlic out of their skins and set aside.
2. 2. While the garlic is roasting, combine 1 cup farro, 1 teaspoon salt, and 6 cups of water in a medium saucepan. Bring to a boil over high heat, reduce to a simmer, and cook uncovered for about 25 minutes until tender. Drain and let dry on a paper-towel-lined tray for 10 minutes.
3. 3. Core and dice 2 apples into 1/2-inch cubes. Toss them in a medium bowl with the juice of 1 lemon and enough water to cover to prevent browning.
4. 4. In a large bowl, whisk together 1/3 cup rapeseed oil and 2 1/2 tablespoons balsamic vinegar to make the dressing.
5. 5. Toast 1/2 cup walnuts in a medium skillet over medium heat, shaking often, until golden and fragrant. Transfer to the large bowl with the dressing.
6. 6. Add the cooked farro, 6 ounces of diced apples, and the roasted garlic to the bowl. Drain the apples and add them as well. Toss everything together until well combined. Season with salt and pepper to taste.
7. 7. Serve the salad immediately or let it sit for 10 minutes to allow the flavors to meld.