Farro is a very versatile grain and the centerpiece of this favorite seasonal salad from our Executive Chef Kyle Pafford. Bring it to your next BBQ, and you’ll be a hit!
- 1.5 cup red grapes
- 1/2 tablespoon olive oil
- Salt and black pepper, to taste
- 2 cup farro, cooked
- 1 bunch kale, ribs removed and finely chopped
- 1 cup roughly chopped candied pecan
- 1/2 cup crumbled goat cheese
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon pure honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 t thyme leaves
- 1 t oregano leaf
- 1 t sage leaf
- Kosher salt and black pepper, to taste
Preheat the oven to 400 degrees F. Place the grapes on a large baking sheet and drizzle with olive oil. Season with salt and black pepper, to taste. Roast for 15-20 minutes or until grapes are blistered and caramelized.
While the grapes are roasting, remove the stem from the kale. Thinly slice the kale leaf, put in a strainer and wash off before adding it to the cooked farro.
To make the dressing, add all the ingredients into a blender except the oil. Blend until one uniform mixture. On medium-high speed slowly add the oil for proper emulsification. Keep adding oil until reaches the thickness you desire. Season with salt and pepper, to taste.
Place chopped kale in a medium bowl. Add the roasted grapes, cooked farro, candied pecans, and goat cheese. Drizzle with dressing and toss well. Serve immediately. Serves: 4