Chilean Grape and Farro Salad

  • 2 cups Chilean grapes, halved 1720
  • 1 cup uncooked farro perlato 1721
  • 3 cups water 1 small, or ½ large, red onion, sliced 1722
  • ¼ cup white wine vinegar 1723
  • 1 teaspoon pomegranate molasses 1724
  • 1 tablespoon Dijon Mustard 1725
  • ⅓ cup + 4 tablespoons extra virgin olive oil 1726
  • 1 tablespoon fresh rosemary, finely chopped 1727
  • ½ cup parmigiano cheese, grated 1728
  • 2 cups salad greens 1729

Prepare farro as directed on package, toss with salt and pepper and cool. While the farro is cooking, toss 1 cup of the halved grapes with 2 tablespoonsolive oil, salt and pepper. (reserve remaining 1 cup of grapes for later) Place inbaking dish and roast, in a 350F oven, for approximately 20 minutes, or untiltheir juice has been extracted and grapes are soft. Remove from oven and allowto sit at room temperature.

Heat 2 tablespoons of olive oil in a sauté pan. Add onions and sauté overmedium heat until soft and slightly browned. Add salt and pepper to taste. Setaside to cool.

Mix vinaigrette: In a bowl, whisk together vinegar, pomegranate molasses,mustard and juice from roasted grapes. Whisk in olive oil in a thin stream untilemulsified. Whisk in salt and pepper to taste as well as chopped rosemary.

Toss salad: Place sautéed onions and roasted grapes into bowl with farro. Addhalf of the vinaigrette and the parmigiano cheese. Toss to coat evenly. Add in 1cup uncooked, reserved, grapes. Toss in greens. Add additional vinaigrette, asneeded.** Taste and add salt and pepper to needed. Serve immediately. *If using hearty greens such as kale or cabbage, you can toss the salad while the other ingredients are still warm. Hearty greens are also recommend if you are making this salad in advance or if it will be sitting out for a while.

** Farro tends to soak up the dressing, you will need more vinaigrette than with other salads. To save time, could also use a prepared vinaigrette Serves: 4