best-ever farro salad

photo credit

 Best-Ever Farro Salad from Jenny T:
(recipe from delish)

1 c whole- grain farro

2 c low sodium chicken broth

1 1/2 tsp kosher salt

1 bay leaf

1 large shallot, sliced very thin

1/3 cup extra virgin olive oil

3 T apple cider vinegar

1 T dijon mustard

2 tsp honey

freshly ground black pepper

2 c lightly packed arugula

1 green apple, chopped

1/2 cup shaved parmesan

1/4 cup freshly chopped basil

2 T freshly chopped parsley

1/4 c toasted pecans, roughly chopped

In a medium saucepan, combine farro, broth, salt and bay leaf. bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large bowl to cool.

In the meantime, make fried shallots: in a small saucepan over medium heat, combine oil and shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from oil with slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.

Make dressing: in medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.

Assemble salad: Combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley and pecans. Drizzle dressing over salad and toss to coat.