Apple Cider Farro With Gorgonzola
Note: Farro is a hearty grain from Italy with a nutty earthiness well-suited to the fall flavors of Gorgonzola and apples. This salad is super easy to throw together and is a nice accompaniment to roasted duck or chicken. Be sure to use the semi-pearled variety — semiperlato in Italian — which cooks more quickly. From “ Life in a Northern Town,” by Mary Dougherty.
• 3 c. apple cider
• 1 c. water
• 2 tsp. kosher salt
• 1 1/2 c. semi-pearled farro, uncooked (see Note)
• 1/2 c. extra-virgin olive oil
• 1/4 c. apple cider vinegar
• 1 tbsp. Dijon mustard
• 1/2 sweet-tart apple, cored and chopped
• 1/2 red onion, sliced
• 1/2 c. crumbled Gorgonzola cheese
• 2 tbsp. chopped fresh thyme
• 1 tbsp. chopped fresh rosemary
• Salt and pepper to taste
Combine apple cider, 1 cup water and salt in saucepan, and bring to boil over medium-high heat. Add the farro and reduce to a simmer. Cook until farro is al dente, about 30 minutes, and drain. Let cool.
In small bowl, combine olive oil, vinegar and Dijon to make a vinaigrette. Place cooked farro in large salad bowl and add enough vinaigrette to lightly coat. Toss to thoroughly combine.
Add apple, red onion, Gorgonzola, thyme and rosemary, and toss again. Taste for seasoning and add salt and pepper, if necessary. Serve at room temperature.
Nutrition information per serving:
Calories 665 Fat 34 g Sodium 1,240 mg
Carbohydrates 82 g Saturated fat 7 g Total sugars 21 g
Protein 14 g Cholesterol 15 mg Dietary fiber 11 g
Exchanges per serving: 2 fruit, 3 ½ starch, ½ high-fat protein, 5 fat.