Farro Apple Salad
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.