Serves: About 3 as a main, 4 to 6 as a side
1½ cups dry pearled farro
15-ounce can Oregon Fruit Red Tart Cherries
2 tablespoons Dijon or stone-ground mustard
1 tablespoon white wine vinegar
2 tablespoons maple syrup
6 tablespoons extra-virgin olive oil
1 medium shallot
1 tart apple
3 cups baby arugula
½ to ¾ cup feta cheese crumbles (goat cheese would also work)
1 teaspoon kosher salt
Fresh ground pepper
- In a saucepan over high heat, bring 9 cups of water to a boil. Add the farro, stir once, and continue to boil uncovered for about 20 minutes, bubbling rapidly. Taste a grain of farro; if the grain is plump and tender, remove the pan from the heat and pour it into a strainer. (If not, continue to cook and taste until tender.) Rinse with lukewarm water to cool slightly and shake it dry. Brands of farro can vary, so adjust the cook time as necessary.
- For the vinaigrette, drain the cherries. Finely chop 2 tablespoons of the cherries, then reserve the remainder for the salad. Combine chopped cherries, vinegar, maple syrup, and mustard in a small bowl. Drizzle in oil, whisking constantly, until incorporated.
- With the remaining cherries, roughly break some of them in half, or slice them in half. Thinly slice the shallot into rings. Chop the apple into very small bite-sized pieces. When farro is done, mix it with 1 teaspoon kosher salt. Then in a large bowl, combine the farro, cherries, shallot, apple, arugula, feta crumbles, and cherry vinaigrette. Top with fresh ground pepper. Taste and adjust flavors as desired.