FC Farro
Soups & Salads

FARRO, TOMATO & MUSHROOM SALAD WITH TOASTED PISTACHIOS & RED WINE VINAIGRETTE

Servings

12

FC NV SkyHigh Pinot
2019

Ferrari-Carano Sky High Ranch Pinot Noir

Mendocino Ridge

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The Farro Salad may be served warm or cold. Create a vegetarian version by substituting beef stock for roasted vegetable stock

Ingredients

FOR THE SALAD

  • 2 cups Farro
  • 6 cups low sodium beef stock
  • 1 pint cherry tomatoes, halved
  • 1 pound Cremini mushrooms, stems removed
  • 1 cup sundried tomatoes in oil, 1/8” cut
  • ½ cup pistachios, shelled, roasted
  • 1 Tbsp Italian parsley, fine chopped
  • 1 tablespoon thyme, fresh, fine chopped
  • ¾ cup Red Wine Vinaigrette
  • ¼ cup extra virgin olive oil
  • Olive oil as needed
  • Kosher salt and freshly ground black pepper to taste

FOR THE RED WINE VINAIGRETTE

  • 3 each garlic clove, smashed
  • 1/3 cup Sparrow Lane Red Wine Vinegar
  • 2 tsp fresh thyme, picked from the stem
  • 1 tsp Dijon mustard
  • ¼ cup Pinot Noir reduction (1 cup Pinot Noir reduced to ¼ cup, chilled)
  • 1¾ cup olive oil
  • Kosher salt and freshly ground black pepper to taste

Directions

FOR THE SALAD

Bring 6 cups of beef stock to a simmer, add the farro and stir gently.

Simmer until the farro is tender, approximately 20 – 30 minutes.

Strain the farro and fluff with a fork.

Lay the cherry tomatoes cut side up on a sheet tray. Season with salt and pepper and roast in a 375-degree oven for 15 minutes.

Toss the destemmed mushroom caps with a little olive oil, Kosher salt and pepper.

Roast cut side up on a sheet tray in a 375-degree oven for 15 minutes.

When roasted, cut into ¼” pieces. Add the farro, roasted and sundried tomatoes, roasted mushrooms, pistachios, parsley and thyme to a large bowl. Mix well.

Add the vinaigrette and ½ of the extra virgin olive oil.

Check seasoning and consistency; adjust with Kosher salt, fresh ground black pepper and remaining extra virgin olive oil.

FOR THE RED WINE VINAIGRETTE

In a Vitamix blender, combine the garlic, red wine vinegar, fresh thyme, Pinot Noir reduction and Dijon. Purée until completely emulsified.

With the blender on a low speed, slowly add the olive oil to the mixture. Check seasoning with Kosher salt and fresh ground black pepper.

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