Farro Cranberry Apple Salad
Farro is my favorite grain -- it has substance and a lovely slightly woodsy taste. It's now available in most chain grocery stores. Usually, it's served as a start, but this salad version makes a great lunch dish.
3 cups cooked farro, drained and cooled
1/2 cup walnuts, toasted
1/2 cup sliced celery
1 honey crisp apple, halved, quartered and very thinly sliced (I use a mandolin)
5 tablespoons Gravenstein Apple Balsamic Vinegar, divided
1/2 cup dried cranberries
1/2 teaspoon ground ginger, divided
2 tablespoons Unflavored Olive Oil
Pinch salt
Pinch black pepper
Pinch cinnamon
Prepare the farro, cool and set aside. Toast walnuts in the oven or in a skillet just until golden and fragrant, set aside. Slice the apple.
Combine the cranberries, 2 tablespoons vinegar and 1/4 teaspoon ginger in a small glass container. Heat in the microwave about 20 seconds. Remove from microwave and let the cranberries cool in the container.
Combine 3 tablespoons apple vinegar, 2 tablespoon olive oil, 1/4 teaspoon ginger, and the salt, pepper and cinnamon. Whisk, or cover and shake, until combined.
Put the farro, celery, apples, walnuts and cranberries in a bowl. Add the dressing and toss. Taste for seasoning. Serve at room temperature or chilled.