Farro Salad with Asparagus

Instructions

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Cooking Spray: Wire-Mesh Strainer
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Cook Within: This meal is full of texture. Farro is done cooking when tender with a little crunch, like al dente pasta. Likewise, roasted vegetables should still have a little “bite” to them for maximum deliciousness. Farro is not actually one type of whole grain but three: spelt, emmer, and einkorn. Whole grains have been shown to reduce your risk of heart disease, obesity, and improve digestive health.
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Cook the Farro: Bring a medium pot with farro and 2 cups water to a boil over high heat. Reduce heat to medium-low, cover, and simmer 25-30 minutes, or until farro is tender. Drain well in wire-mesh strainer and set aside to cool. Season with ¼ tsp. salt and a pinch
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Whisk together Champagne vinegar, Dijon mus-: tard, 1 Tbsp. water, 2 Tbsp. olive oil, ¼ tsp. salt, and
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Prepare the Ingredients: Trim woody ends off asparagus and cut into 1” lengths on an angle. Halve grape tomatoes. Peel and halve shallot. Cut into ¼” slices.
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Plate the Dish: Add farro and vegetables to bowl with dressing and toss together. Place a mound of salad in the center of a plate. Garnish with goat cheese and sunflower seeds.
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Roast the Vegetables: Place asparagus, grape tomatoes, shallots, and with 1 Tbsp. olive oil and ½ tsp. salt, toss to coat, and spread into a single layer. Roast 8-10 minutes, or until asparagus is tender but slightly crisp. Remove from oven and set aside. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • If farro isn’t tender after 30 minutes of cooking, cook another 5 minutes and add 2 Tbsp. water if none remains. the recipe before you start–we promise it will be time • Place a wire-mesh strainer in

Ingredients

Instructions