Subj : BH&G 2779
To   : All
From : Dave Drum
Date : Fri May 21 2021 13:51:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Farro & Fruit Salad
 Categories: Grains, Fruits, Cheese, Nuts, Herbs
      Yield: 10 Servings
 
      1 tb Extra-virgin olive oil
      3    Shallots; fine chopped
      2 c  Pearled farro
      4 c  Chicken broth
    1/2 c  Extra-virgin olive oil
      1 ts Fine shredded lemon peel
    1/4 c  Lemon juice
      1 tb Snipped fresh oregano
    1/2 ts Kosher salt
    1/4 ts Fresh cracked black pepper
      4 c  Baby spinach leaves
      2 c  Blueberries
      1    Fennel bulb; trimmed, halved
           - cored, very thin sliced
      1 bn Green onions; thin sliced
      1 c  Roasted, salted pistachios;
           - coarse chopped
      8 oz Goat cheese; crumbled
 
  In a large saucepan heat 1 tablespoon olive oil over
  medium heat. Add 2 of the shallots; cook and stir until
  translucent, 3 to 5 minutes. Add farro; cook and stir 1
  minute more. Add broth; bring to boiling. Reduce heat.
  Simmer, covered, until farro is soft but still chewy in
  the center, about 15 minutes. Rinse with cold water;
  drain. Let cool.
  
  Meanwhile, for dressing, in a screw-top jar, combine 1/2
  cup olive oil, lemon peel, lemon juice, remaining shallot,
  oregano, salt, and pepper. Shake to combine. Toss half of
  the dressing with the farro. Cover and chill remaining
  dressing until serving time (let stand at room temperature
  about 30 minutes before serving if chilled).
  
  In an extra-large serving dish combine farro mixture,
  spinach, blueberries, fennel, green onions, pistachios,
  and goat cheese. Cover and chill up to 24 hours. To serve,
  pour remaining dressing over layers; toss to coat.
  
  Better Homes & Gardens | June 2015
  
  MM Format by Dave Drum - 15 June 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Signs: On a Septic Tank Truck in Oregon: Yesterday's Meals on Wheels.
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.